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Slow Cooker Buttered Chicken

Original recipe makes 6 servings

2 teaspoons tandoori masala

2 tablespoons butter
1 teaspoon garam masala
2 tablespoons vegetable oil
1 (6 ounce) can tomato paste
4 large skinless, boneless
chicken thighs, cut into bite-
15 green cardamom pods green
sized pieces
cardamom pods
1 onion, diced
1 (14 ounce) can coconut milk
3 cloves garlic, minced
1 cup plain yogurt
2 teaspoons curry powder
salt to taste
1 tablespoon curry paste

1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in
the chicken, onion, and garlic. Cook and stir until the onion has softened
and turned translucent, about 10 minutes. Stir in the curry powder, curry
paste, tandoori masala, garam masala, and tomato paste until no lumps of
tomato paste remain. Pour into a slow cooker, and stir in the cardamom
pods, coconut milk, and yogurt. Season to taste with salt.

2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is

tender and the sauce has reduced to your desired consistency. Remove
and discard the cardamom pods before serving.