It's easy to prep this butter chicken in the slow cooker in the morning to come home to the wonderful aroma of warm Indian spices... I love it and it's one of my favorite Indian dishes! Serve with basmati rice and warm naan bread.
Ingredients
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless , boneless chicken thighs, cut into bite-sized pieces
- 1 onion , diced
- 3 cloves garlic , minced
- 1 can tomato paste , 6 ounce
- 1 tablespoon curry paste
- 2 teaspoons curry powder
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 15 greens cardamom pods
- 1 can coconut milk , 14 ounce
- 1 cup low-fat plain yogurt
- salt to taste
Instructions
-
1
Gather all ingredients.
-
2
Heat butter and vegetable oil in a large skillet over medium heat. Stir in chicken, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes.
-
3
Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
-
4
Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
-
5
Cook on High for 4 to 6 hours or Low for 6 to 8 hours, or until chicken is tender and sauce has reduced to the desired consistency. Remove and discard cardamom pods before serving.
Nutrition Facts
Per serving
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