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Wash and dry the chicken
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Make incisions in the more meaty parts like breast and thigh to allow spices to penetrate deeper
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Mix the tandoori masala, garam masala, kashmiri chili, lemon juice, ginger garlic paste and salt into the yogurt
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Apply this mixture onto the chicken
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Sprinkle the clove powder on the chicken
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Lower the chicken into the slow cooker with the breast side up. Tuck in snugly and throw in the shallots
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Close the lid, lock it and cook on high for 1 hour and then on low for 2 hours
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If you are leaving this to cook while you are away from home, slow cook for 4 hours
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Check for doneness - At this point you can check the thermometer, cut a slice and look for raw signs. A chicken cooked is a chicken white and the juices run clear, or with this kind of recipe.. the chicken will look cooked to the point of falling off the bones
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Gently place the whole chicken in a roasting pan leaving the juices in the slow cooker. There would be about 1/2 cup to 1 cup of liquid left
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Broil the chicken for about 3 minutes on low and 2 minutes on high for that perfect roasted look
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While you are broiling the chicken, heat a pan and add the butter/oil for glaze
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Add in the cumin powder and the garam masala
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Add the reserved liquid along with any shallots
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Reduce this to your desired thickness - about 2-3 min on high
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Plate the chicken on a platter and pour the sauce on it. Serve with lemon wedges, salad and buttered rice or any grains or bread of your choice.