Mamta's Kitchen

Chicken Curry-Marinated Chicken Cooked In A Slow Cooker

Marinated Chicken Curry In A Slow Cooker

Mamta Gupta

Free From TomatoIndianMainMeat

This is one of the easiest way to make a delicious chicken curry. Simply marinate the chicken in a Tandoori type marinade. Then cook it in a pan. I often use slow cooker for this dish.

I invented this recipe one day when I was feeling lazy and had some marinade waiting to be used. It turned out pretty good and now I make it regularly.

I often make extra Tandoori marinade in one go and freeze portions in small jars. You can make tandoori meat/poultry/fish with it or a curry, whatever you like.

Serves 6-8

Edited October 2023


  • 1 kg. chicken pieces, I use drumsticks and small thigh pieces on bone

  • Marinade:

  • 1 large or 2 medium onions, peeled and roughly chopped

  • 3-4 cloves garlic, peeled

  • 2 tsp. chopped ginger

  • Juice of 1/2 lemon + couple of small pieces of lemon peel

  • 2 whole red chillies, stalk removed

  • 1 tsp. paprika powder for colour

  • 1 level tsp. cumin powder

  • 1 level tsp. cinnamon powder*

  • 1 tsp. green cardamom seeds or powder*

  • 1 level tsp. ground black peppers*

  • Salt to taste

  • 2 tbsp. cooking oil

  • A small carton (150 ml.) of thick yoghurt

  • *or use 2 level tsp. Garam masala

  • To Cook

  • 2 tbsp. cooking oil

  • 1 full tsp. cumin seeds

  • Optional

  • 1-2 black cardamoms

  • 3-4 cloves

  • 2 bay leaves


  1. Remove skin from chicken. It is easy to pull off if you hold it with a cloth or kitchen towel. J. cloth is good for this, can be thrown away after one use.

  2. Prick each chicken piece a few times with a fork. This helps to absorb flavours.

  3. Place all marinade ingredients in a blender and puree finely.

  4. Add yoghurt and blitz for a few seconds, until it mixed in.

  5. Taste and adjust salt and spices. Both should taste extra strong at this stage, as they will be added to 1 kilogram of chicken.

  6. Mix with chicken pieces, place in an airtight box and leave for a few hours, preferably overnight, in the fridge.

  7. Heat oil in a pan, add cumin seeds, cardamoms, cloves and bay leaves, if used.

  8. When cumin seeds crackle, add marinated chicken. Brown on high heat.

  9. Transfer to the slow cooker and cook on high setting. It will take 3-5 hours to cook, depending on your slow cooker performance. I cook it on high until nearly done and then let it simmer on low. Cook until chicken is tender and no pink flesh is visible.

  10. Serve hot with Tandoori Roti or Nan.


  • You can cook the marinated chicken directly in slow cooker, without browning. Add a teaspoon of garam masala when it is done, stir it in and close the lid. This will allow for the flavours to infuse.

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