Slow Cooker Butter Chicken

01Method

1. 1

   Assemble all the required ingredients before you begin.

2. 2

   Melt the butter with the vegetable oil in a large skillet over medium heat. Add the chicken, onion, and garlic, then cook, stirring frequently, until the onion is soft and translucent, about 10 minutes.

3. 3

   Mix in the tomato paste, curry paste, curry powder, tandoori masala, and garam masala, stirring until the tomato paste is fully incorporated with no lumps.

4. 4

   Transfer the mixture to a slow cooker, then stir in the cardamom pods, coconut milk, and yogurt. Season with salt.

5. 5

   Cover and cook on High for 4 to 6 hours or on Low for 6 to 8 hours, until the chicken is tender and the sauce has thickened to your liking. Fish out and discard the cardamom pods before serving.