Slow-Cooker Butter Chicken

Source: spontaneoustomato.com

Slow-Cooker Butter Chicken

Don't have a slow cooker? Try using a "dutch oven" also known as enameled cast iron cookware. Bake in the oven 30 minutes at 300F, then 3 hours at 200F.

4 tablespoons or half stick butter

1 tablespoon olive oil

1 medium onion, finely chopped 

2 tablespoons grated fresh ginger or 2 teaspoons ginger powder

3 cloves finely chopped fresh garlic

1 teaspoon ground cardamom

2 teaspoons garam masala

1/2 teaspoon cayenne powder or paprika for less "heat"

1/2 teaspoon ground coriander

2 dried bay leaves

1 can (6 oz) tomato paste

1 can (14 oz) light coconut milk

2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces 

1 container (6 oz) Greek plain yogurt or whole-milk yogurt or full-fat sour cream

1/4 teaspoon salt

Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter and olive oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
Stir in cardamom, garam masala, cayenne or paprika and coriander. Cook 2 minutes longer, stirring frequently.
Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
Cover an cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours). If using the oven method, preheat the oven to 300 degrees. Bake in the oven 30 minutes at 300F, then 3 hours at 200F

Inspiration for this recipe is here