Indian Spiced Marinated Chicken Crock Pot
Infuse your kitchen with the warm, fragrant aromas of Indian spices with this Indian Spiced Marinated Chicken Crock Pot recipe. Featuring tender, bone-in, skinless chicken thighs, this dish is marinated in a creamy blend of Greek yogurt, lemon juice, garlic, ginger, and an aromatic medley of spices like cumin, coriander, turmeric, and garam masala. Slow-cooked to perfection on a bed of sweet onions, the chicken becomes irresistibly moist and flavorful. This hands-free recipe delivers restaurant-quality Indian flavors right from your crock pot, and it's perfect for meal prep or a fuss-free family dinner. Garnished with fresh cilantro and served with basmati rice or naan, this comforting dish is as satisfying as it is easy to prepare. Keywords: Indian-spiced chicken, crock pot chicken, slow cooker Indian recipe, marinated chicken thighs, easy Indian dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil (or melted butter)
- 0.25 cup Cilantro (chopped for garnish)
- 1 large Onion (sliced thinly)
- 0.25 cup Water
Instructions
In a bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, smoked paprika, garam masala, chili powder, and salt. Whisk together until smooth to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
When ready to cook, layer the sliced onion evenly at the bottom of the crock pot.
Place the marinated chicken thighs over the onion slices, pouring any leftover marinade over the chicken.
Drizzle the vegetable oil or melted butter over the chicken for added flavor and moisture.
Pour 1/4 cup of water into the crock pot to ensure the chicken stays moist during cooking.
Cover the crock pot with its lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F/75°C).
Once cooked, carefully remove the chicken and onions from the crock pot and transfer to a serving platter.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice, naan bread, or a side of your choice.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.0 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 414 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
