Tandoori Chicken

Tandoori Chicken

Delicious tandoori flavoured chicken with sweet potato and cauliflower
5 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Chicken, Main Course
Cuisine Indian
Servings 4


  • 5L slow cooker


  • 6 skinless, bone-in, chicken thigh cutlets (see note)
  • 2 cups diced sweet potato
  • 2 cups diced cauliflower
  • 1 cup (250ml) coconut cream
  • 2 tsp cornflour
  • 120 gram tandoori paste (I use Pataks)
  • 3/4 cup natural greek yoghurt
  • 2 tsp cornflour


  • Place chicken in slow cooker. Add sweet potato and cauliflower.
  • Combine the coconut cream, cornflour and tandoori paste. Pour over chicken and vegetables.
  • Cook on low for 6hrs
  • Add cornflour to yoghurt and stir yoghurt gently through the chicken in the final 20mins.
  • Serve on rice.
    We had 2 thighs per adult and one per child to serve 4, but you could increase to more thighs and add a little more veg if your family needed it and still have plenty of sauce to go around as is 🙂
  • Notes: Boneless thigh fillets could also be used if you prefer (reduce time to 4hs). Breast is also ok (reduce time to 3.5hs and keep veg smaller diced).
    However, I find breast gives a more dry result than thigh which, in my opinion, is ideal to slow cook, so I definitely recommend using thighs instead.
Keyword Butter Chicken, Indian, Tandoori

1 thought on “Tandoori Chicken”

  1. 5 stars
    Tried this last night and it was very yummy I tweaked it a bit I put in a smaller sweet potato and added 3 smallish potatoes and a carrot, a few fresh chillies and coriander from my garden

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