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Indian cuisine is renowned for its vibrant flavors and diverse ingredients, and one dish that beautifully exemplifies this culinary tradition is Slow-Cooked Cucumber Raita Chicken. This recipe features tender chicken thighs marinated in a creamy, spiced yogurt sauce, perfectly complemented by a refreshing cucumber raita. The interplay of warm spices with the cool, crisp cucumber creates a delightful contrast that is sure to tantalize your taste buds.

Crockpot Cucumber Raita Chicken

Discover the art of Indian cuisine with this delightful recipe for Slow-Cooked Cucumber Raita Chicken. Featuring tender chicken thighs marinated in a creamy yogurt sauce and served with refreshing cucumber raita, this dish beautifully balances warm spices and cool flavors. Perfect for family dinners or meal prep, it highlights nutrition and flavor while providing a satisfying experience. Explore the blend of spices and enjoy the rich, comforting flavors that make this dish a must-try!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup plain yogurt

1 medium cucumber, grated and drained

1 small red onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

½ teaspoon chili powder (adjust to taste)

Juice of 1 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 for garnish

Instructions
 

Prepare the Cucumber: Start by grating the cucumber and place it in a fine mesh strainer or cheesecloth to drain excess moisture. This prevents the raita from becoming watery. Set aside.

    Make the Marinade: In a large mixing bowl, combine the yogurt, grated cucumber, red onion, garlic, ginger, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, lemon juice, chopped mint, and chopped cilantro. Stir well to incorporate all the ingredients.

      Season the Chicken: Season the chicken thighs with salt and pepper. Then, in a skillet, heat olive oil over medium heat. Sear the chicken thighs for about 3-4 minutes on each side until lightly browned. This step adds flavor, but it can be skipped if you're short on time.

        Combine in the Crockpot: Transfer the seared chicken to the Crockpot. Pour the yogurt marinade over the top, ensuring the chicken is well coated.

          Cook: Cover the Crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.

            Serve: Once cooked, gently shred the chicken with two forks if you prefer a pulled texture. Garnish with fresh mint and cilantro leaves. Serve the chicken warm with rice or naan, and offer extra cucumber raita on the side for an added refreshing touch.

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