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.
Preparation Details
Prep Time: 15 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 30 mins
Servings: 6
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) can tomato paste
- 1 tablespoon curry paste
- 2 teaspoons curry powder
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 15 green cardamom pods
- 1 (14 ounce) can coconut milk
- 1 cup low-fat plain yogurt
- salt to taste
Steps
- Gather all ingredients.
- 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.
- 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 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.
