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Yummy mild mellowness! Straight to our "A1 Regular Rotation" cookbook. Bought and used 4 lb. of boneless skinless chicken thighs and had plenty of sauce leftover. Used 2 tbsp. of dried Tandoori Masala mix (could make Tandoori Masala Dry Rub #507464 or Tandoori Masala Paste - 2 Oz. or 50 G #507466.) For the cardamom pods, I used a coffee filter instead of cheesecloth and tied it with a wire twisty (with all the paper removed). After putting the chicken thighs in the crockpot, I added the sauce ingredients to the butter-onion-garlic mixture and mixed thoroughly before pouring over the chicken, then submerged the cardamom pod packet in the middle. Made for 2013 My Three Chefs.

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KateL October 03, 2013
Indian Butter Chicken (Murgh Makhani)