Butter chicken is one of my favorite Indian dishes. It's easy to prep for the slow cooker in the morning to come home to the wonderful aroma of warm Indian spices... I love it! Serve with basmati rice and warm naan bread.
Ingredients
- butter: 2 Tbsp
- vegetable oil: 2 Tbsp
- skinless, boneless chicken thighs: 4 piece (cut into bite-size pieces)
- onion: 1 piece (diced)
- garlic: 3 clove (minced)
- tomato paste: 1 can (6 ounce can)
- curry paste: 1 Tbsp
- curry powder: 2 tsp
- tandoori masala: 2 tsp
- Garam Masala: 1 tsp
- green cardamom pods: 15 piece
- coconut milk: 1 can (14 ounce can)
- low-fat plain yogurt: 1 cup
- salt: 0 piece (to taste)
Metric Conversion
Stages of cooking
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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. Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
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Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
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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.
