Go Back
Introduction

Crockpot Cucumber Raita Chicken

Discover the exquisite flavors of Slow-Cooked Cucumber Raita Chicken, a delightful dish that combines succulent marinated chicken with refreshing cucumber raita. This unique recipe is perfect for any occasion, showcasing the cultural significance of raita in Indian cuisine. The cooling yogurt, crunchy cucumber, and aromatic spices create a harmonious balance that tantalizes the taste buds. Learn how to prepare this mouthwatering dish and impress your family and friends with an unforgettable meal experience.
Print Recipe Pin Recipe

Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup plain yogurt

1 medium cucumber, grated and thoroughly drained

1 small red onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, freshly grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

½ teaspoon chili powder (adjust according to your spice preference)

Juice of 1 fresh lemon

2 tablespoons fresh mint leaves, chopped

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh mint and cilantro leaves for garnish

Instructions
 

Prepare the Cucumber: Begin by grating the cucumber. Then, place it in a fine mesh strainer or wrap it in cheesecloth to allow excess moisture to drain off. This step is crucial to avoid a watery raita. Set it aside while you proceed with the other steps.

    Make the Marinade: In a large mixing bowl, combine the plain yogurt, drained grated cucumber, chopped red onion, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, chili powder, lemon juice, chopped mint, and chopped cilantro. Mix well until all ingredients are thoroughly incorporated and the mixture is smooth.

      Season the Chicken: Generously season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear them for about 3-4 minutes on each side, or until they acquire a lovely golden brown color. This step enhances the flavor, but if you’re pressed for time, you can skip it.

        Combine in the Crockpot: Transfer the seared chicken thighs to the Crockpot. Pour the prepared yogurt marinade evenly over the chicken, ensuring each piece is well-coated in the flavorful mix.

          Cook: Secure the lid on the Crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken is ready when it becomes tender and fully cooked, easily pull-apart with a fork.

            Serve: Once cooked, you can either serve the chicken whole or gently shred it into pieces using two forks for a pulled texture. Garnish generously with fresh mint and cilantro leaves for a vibrant finishing touch. This dish pairs beautifully with fluffy rice or warm naan. Don’t forget to offer additional cucumber raita on the side for an extra refreshing flavor burst.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | Serves 4-6