Step 1

In a large Ziploc bag (or bowl), add yogurt, olive oil, lemon juice, red chili powder, salt, pepper, garam masala, coriander powder, turmeric powder, cumin powder, cinnamon powder, ginger paste, garlic paste, red food coloring and mix until combined. Keep aside.

Step 2

Prepare the chicken by patting it dry dry with paper towels. Then, use a sharp knife to make 2-3 small slits on the breast and leg portion so that the marinade can be absorbed deeper.

Step 3

Place the chicken in the resealable plastic bag with marinade.

Step 4

Massage the bag to fully coat the chicken in the tandoori yogurt marinade.

Step 5

Refrigerate for 6 hours or overnight.

Step 6

Place the marinated chicken in the crockpot, along with the marinade.

Step 7

Optional: Some people like to roll up a few small balls of aluminum foil and place them on the bottom of the slow cooker before placing the whole chicken on top. The reason for this is that the foil balls serve as a rack for the chicken, so that the meat doesn’t cook in the juices that will accumulate at the bottom. I usually don't do this.

Step 8

Tie the legs together with a piece of string.

Step 9

Cover and cook on Low heat for 6-8 hours or on High heat for about 4 hours. Chicken is ready when an inserted thermometer in its thickest part gives a reading of 165 degrees F.

Step 10

For crispy skin, transfer the chicken carefully to a baking tray and broil in the oven on high heat for 4-5 minutes or until top is brown and crispy.

Step 11

Garnish with freshly chopped cilantro and enjoy.