Crock Pot Butter Chicken

*Not my photo!

It’s getting to be that time of year when I crave slow cooked, warm, saucy things. All foods that involve sauce, soups, and chilis will be making a very crucial appearance in this blog. One of those things is butter chicken. A traditional Indian-flavored dish, this recipe is easy and as simple as it gets if you can get your hands on the ingredients.

  • 4-6 boneless chicken thighs cut into bite-sized pieces
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp oil
  • 15 green cardamom pods (put it in some cheesecloth)
  • 2 tsp curry powder
  • 1 tsp mild curry paste
  • 2 tsp tandoori masala
  • 1 tsp garam masala
  • 1 can coconut milk
  • 1 cup plain yogurt
  • 1 5.5 fl oz can of tomato paste
  • Salt to taste

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add the rest of the ingredients. Mix and leave on high for 4-6 hours or low for 6-8 hours.

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