| source | http://www.mealplanning101.com/2008/09/slow-cooker-butter-chicken.html |
| cookTime | 420 |
| prepTime | 35 |
Slow Cooker Butter Chicken #2
Chicken and friends *
| 1 lb | chicken thighs, cut into small pieces |
| 1 | onion, diced |
| 3 | cloves garlic, minced |
| 2 tbsp | butter |
| 2 tbsp | oil |
Remaining ingredients
| 10-15 ** | green cardamom pods (or 2 tsp ground cardamom) |
| 2 tsp | curry powder |
| 1 tbsp *** | curry paste |
| 1 tsp | cayenne powder (or to taste; omit if desired) |
| 2 tsp | tandoori masala |
| 1 tsp | garam masala |
| 1 | 400 mL can of coconut milk |
| 1 cup | plain yogurt |
| 1 | 5.5 oz can of tomato paste |
| salt | to taste |
Accompaniments
| basmati rice | |
| naan |
Directions
- Stir fry first set of ingredients until chicken has color and onions are translucent
- Pour all ingredients into slow cooker
- Cook on high for 4-6 hours or low for 6-8 hours
- Remove cardamom pods before serving
Notes
- 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.