Description
Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don’t think I’ve had a Butter Chicken that I’ve liked more. It’s wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell….LOVE IT! 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
- 2 teaspoons curry powder
- 1 tablespoon curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 1 (6 ounce) can tomato paste
- 15 green cardamom pods
- 1 cup low-fat plain yogurt
- 1 (14 ounce) can coconut milk
- salt to taste
Instructions
- Warm 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. Stir in tomato paste
- curry paste
- curry powder
- tandoori masala
- and garam masala until no lumps of tomato paste remain.
- Pour mixture into a slow cooker; stir in cardamom pods
- coconut milk
- and yogurt. Season with salt.
- Cook on High for 4 to 6 hours (or on Low for 6 to 8 hours) until chicken is tender and sauce has reduced to desired consistency. Remove and discard cardamom pods before serving.
Prep Time: 15 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 30 mins
Servings: 6