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Ingredients

2 tablespoons butter 2 tablespoons olive oil 1 onion, diced 4 cloves garlic, minced 2 pounds skinless, boneless chicken breast halves 1 (6 ounce) can tomato paste 1 tablespoon curry paste 2 teaspoons curry powder 2 teaspoons chili powder 2 teaspoons tandoori masala 1 teaspoon garam masala 1 teaspoon cayenne pepper 1 teaspoon ground cardamom 1 (14 ounce) can coconut milk 1 cup low-fat plain yogurt salt to taste

Nutrition Info

426.8 calories carbohydrate: 14.7 g cholesterol: 90.7 mg fat: 26.7 g fiber: 3.3 g protein: 34.8 g saturatedFat: 16.8 g servingSize: - sodium: 439 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic, cook and stir until onion has softened and turned translucent, about 10 minutes.
Add chicken to the skillet, stir in tomato paste, curry paste, curry powder, chili powder, tandoori masala, garam masala, cayenne pepper, and cardamom. Cook and stir until fragrant, 2 to 3 minutes.
Shake coconut milk thoroughly and stir into the skillet. Add yogurt and stir to combine. Pour everything into a slow cooker and season with salt. Cook on High until chicken is tender and sauce has reduced to desired consistency, 4 to 6 hours.

6 servings

Delicious and easy butter chicken in a slow cooker. Adjust cayenne to suit taste.