Slow Cooker Chicken Tandoori

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs

• Produce

  • 1 inch Ginger, fresh

• Canned Goods

  • 1 can Coconut milk
  • 2 tsp Tomato paste

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 tsp Coriander seeds
  • 2 tsp Garam masala
  • 1 tsp Paprika

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on almost-kosher.net

Description

Directions

• Toast the cumin and coriander in a dry skillet over high heat until fragrant. Be careful not to burn.
• Grind the toasted seeds in a mortar or a spice grinder.
• Add the ground seeds to a small food processor or blender, along with the garam masala, tomato paste, cayenne pepper, paprika, and ginger and blend into a paste.
• Add your chicken thighs to the slow cooker (it’s important to ensure the skin, if any, is removed or else it will turn out too oily).
• To the slow cooker, add the paste and coconut milk and turn the slow cooker on high for about 15-20 minutes (about long enough to take your morning shower and get dressed).
• Return to the pot and give a few good stirs to incorporate the paste and coconut milk, cover, and adjust the temperature to low for 8-10 hours.
• After the chicken is finished in the slow cooker, transfer back to the skillet and place either under your oven’s broiler on high or torch it with a high-powered propane torch (as we did).
• Garnish with chopped cilantro and serve with your favorite sides.