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We hope you got benefit from reading it, now let’s go back to crock-pot chicken recipe. You can have crock-pot chicken using 16 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Crock-Pot Chicken:
- Take 1 kg of whole chicken, cleaned and skin removed.
- Provide 2 of onion.
- Provide 2 of tomatoes.
- Take 2 tbsp of butter.
- You need of Marinating ingredients :.
- Provide 1 cup of thick yoghurt.
- Get 1.5 tbsp of ginger garlic paste.
- Provide 1 tbsp of crushed kasuri methi.
- Get 2 tsp of chilli powder.
- Use 2 tsp of chat masala.
- Take 1/2 tsp of coarsely ground cumin seeds.
- You need 1/2 tsp of crushed pepper.
- Prepare 1/2 tsp of turmeric powder.
- Prepare 1 of lemon's juice.
- Take To taste of Salt.
- Get 1 tbsp of cooking oil.
Instructions to make Crock-Pot Chicken:
- Mix all the ingredients given for marination in a wide bowl..
- Pat dry cleaned chicken. Use a knife to slit lightly over the thighs and breasts of your whole chicken. Cut should not be too deep..
- Apply prepared marination generously. Do not fill it inside the cavity or else it will get a raw taste. Cover the chicken properly with the marinate, refrigerate overnight..
- Chop onion and tomatoes in medium-sized cubes..
- In crockpot add melted butter, then onion cubes and over that place chopped tomatoes..
- Place marinated chicken along with all the marination in the bowl. Cover. Set timer for 4 hours on high..
- After 2 hours open the lid. Turn the chicken. There will be some liquid in the pot and by now onion and tomatoes will be mushy..
- Use a spoon and scoop out the masala/liquid from the bottom of the pot and pour over the top of the chicken..
- Cover and cook till the end of the set timer..
- Chicken is cooked by now. I served it as it is with some freshly baked garlic loaf. If you want to reduce the gravy, take out the chicken and place in a serving bowl..
- In a pan pour all the masala and cook till the gravy is thickened..
- Pour it over the chicken and serve..
Turn half way through and continue browning. Pre-heat, add oil and cook chicken in batches until golden. Secure the lid ensuring the steam release valve is in the seal (closed) position. Combine salt, paprika, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste. Remove the giblets and neck from the chicken.
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