I love love love this recipe. My husband who feels he is somewhat of an authority on butter chicken say’s it almost as good at the places he frequents, that are apparently authentic. I got this recipe from the Meal Planner, she’s great! I have made a few modifications, and it really turns out great following either recipe.
Slow Cooker Butter Chicken
8-10 boneless chicken thighs
1 onion diced
3 cloves garlic minced
15 green cardamom pods (can be placed in cheese cloth, or leave free, just have to tell everyone to fish them out as they are eating them, kind of a fun game to see who get a mouthful of cardamom)
2 tsp curry powder
1 tbsp curry paste
2 tsp tandoori masala
1 tsp garam masala
1 can coconut milk
1 cup sour cream (as much fat as you can handle)
1 can tomato paste
1 tsp cayenne (if you like things hot, I skip this for the kids)
chopped cilantro (in my opinion NOT optional, but not everyone feels this way)
Chop onion, mince garlic, mix everything in the slow cooker, cook on high heat 4-6 hours or low heat 6-8 hours. I like to start out on high (since there is raw chicken in there), and then once everything is hot, turn it down to low.
Serve with naan and/or basmati rice and of course cilantro. I often think it would be great to get take out naan prepared in a real wood oven, but that does defeat the purchase of making take-out at home.