Slow Cooker Butter Chicken

Ingredients

  • 8 tablespoons vegetable oil

  • 8 tablespoons butter

  • 16 skinless boneless chicken thighs cut into bite size pieces

  • 4 onions, diced

  • 12 cloves garlic, minced

  • 4 cans tomato paste

  • 4 tablespoons curry paste

  • 8 teaspoons curry powder

  • 8 teaspoons tandoori masala

  • 4  teaspoons garam masala

  • 60 green cardamom pods

  • 4 cans of coconut milk

  • 4 cups low-fat plain yogurt

  • salt to taste

Directions

  1. Gather and prepare all ingredients.

  2. Heat butter and vegetable oil in a large skillet over medium heat. 

  3. Stir in chicken , onion and garlic.

  4. Cook and stir until onion has softened and turned translucent, about 10 minutes. 

  5. Stir in tomato paste, curry paste, curry powder, tandoori masala and garam masala until no lumps of tomato paste remain. 

  6. Pour mixture into a slow cooker. Stir in cardamom pods, coconut milk and yogurt. Season with salt. 

  7. Cook on high for 4-6 hours or low for 6-8 hours, or until chicken is tender or sauce has reduced to desired consistency. Remove and discard cardamom pods before serving.