Slow Cooker Butter Chicken #2


Chicken and friends *

1 lbchicken thighs, cut into small pieces
1onion, diced
3cloves garlic, minced
2 tbspbutter
2 tbspoil

Remaining ingredients

10-15 **green cardamom pods (or 2 tsp ground cardamom)
2 tspcurry powder
1 tbsp ***curry paste
1 tspcayenne powder (or to taste; omit if desired)
2 tsptandoori masala
1 tspgaram masala
1400 mL can of coconut milk
1 cupplain yogurt
15.5 oz can of tomato paste
saltto taste


basmati rice


  1. Stir fry first set of ingredients until chicken has color and onions are translucent
  2. Pour all ingredients into slow cooker
  3. Cook on high for 4-6 hours or low for 6-8 hours
  4. Remove cardamom pods before serving


    • You can omit the stir frying step if time is an issue.

    ** Sew the cardamom pods together, or wrap in a cheese cloth bundle to make removal easier. Could also put them in a tea bag or infuser. Or, just use the ground stuff instead.

    *** The source recommends “Patak’s mild curry paste,” which is usually available at Superstore/Loblaws alongside the other Indian foods. You want an Indian curry paste, not a Thai one.