Indian Butter Chicken (murgh Makhani)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 1/2 lbs boneless skinless chicken thighs
• 1 onion, diced
• 4 large garlic cloves, minced
• 2 tablespoons butter
• 1 (13 1/2 ounce) can coconut milk (not the light kind)
• 1 (5 1/2 ounce) can tomato paste
• 1 cup plain yogurt
• 2 tablespoons tandoori masala paste
• 1 tablespoon mild curry paste (such as pataks mild curry paste)
• 2 teaspoons curry powder
• 1 1/2 teaspoons garam masala
• 15 green cardamom pods (tied up in cheesecloth for easy removal)
• 1/2 teaspoon cayenne pepper (optional- for spicier murgh makhani)
• salt

Recipe

• 1 melt the butter and oil in a skillet over medium heat. add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. pour contents into the slow cooker.
• 2 add remaining ingredients and mix gently.
• 3 cook on high for 3-4 hours. season with salt and pepper, to taste. serve over steamed basmati rice and with naan bread for dipping.