Indian Butter Chicken Slow Cooker

Ingredients

• 2 lbs boneless skinless chicken thighs (mine were frozen solid)
• 1 onion, sliced
• 6 garlic cloves, chopped
• 4 tablespoons butter
• 15 cardamom pods (sewn together!)
• 2 teaspoons curry
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 1/2 teaspoon ground ginger

• 1 (260 ml) can coconut milk (I used light)

• 1 (6 ounce) can tomato paste
• 2 tablespoons lemon juice
• 1 cup plain yogurt (to add at the end, I used fat free)

Directions

1. 1

   Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

2. 2

   Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.