Slow-cooker Butter Chicken

• 1 Onion, Diced
• 4 cloves Garlic, Diced Or Pressed
• 1 piece Fresh Ginger, Thumbnail Size, Peeled And Diced
• 4 Chicken Breasts Diced Or Cubed, Or Less As Needed (I Used Only Half The Amount)
• 2 teaspoons Curry Powder
• 2 teaspoons Tandoori Masala
• 1 teaspoon Cinnamon
• 1 teaspoon Coriander
• 1 teaspoon Garam Masala
• 1 teaspoon Cayenne Pepper (Optional)
• 1 teaspoon Sugar (I Used Cane Sugar)
• Salt To Taste
• 1 Lemon, Juiced
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Olive Oil
• 1 can (6 Oz. Size) Tomato Paste (or Use Diced Tomatoes)
• 1 can (14 Oz. Size) Coconut Milk
• 1 cup Plain Greek Yogurt (Lately I Have Been Omitting This)
• 1 Tablespoon Madras Curry Paste (Important, Do Not Omit This)

1. Okay, this list may seem overwhelming but it really isnt.
2. I found most of the ingredients (including the curry paste) at Whole Foods and a few things were in my kitchen already.
3. Basically, prep your onion, garlic, ginger and chicken breasts as detailed in the above list and set aside in a bowl.
4. In the bowl of your crockpot, mix all of the spices and lemon juice.
5. Then mix in the butter, oil and tomato paste.
6. Then pour in the coconut milk and yogurt and stir some more.
7. Mix in the chicken, garlic, ginger and onion and set the slow cooker on high.
8. Depending on how much chicken you used, it will be ready in 3-4 hours on high, or 6-7 hours on low.
9. Serve this with naan and basmati rice for an authentic Indian meal!

onion, garlic, fresh ginger, chicken breasts, curry, tandoori masala, cinnamon, coriander, garam masala, cayenne pepper, sugar, salt, lemon, butter, olive oil, tomato, coconut milk, greek yogurt, curry

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-butter-chicken/ (may not work)