Indian Butter Chicken (Murgh Makhani)

Sommer Clary's Note:

Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!

• Total Time: 3 hrs 10 mins
• Prep 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

Directions:

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.