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 , 6 ounce
• 1 tablespoon curry paste
• 2 teaspoons curry powder
• 2 teaspoons tandoori masala
• 1 teaspoon garam masala
• 15 greens cardamom pods
• 1 , 14 ounce
• 1 cup low-fat plain yogurt
• salt to taste

Instructions

1. 1 Gather all ingredients.
2. 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. 3 Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
4. 4 Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
5. 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 per serving