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So, are you ready to get to the recipe?
Melt butter and oil together over medium heat and add chicken and onion. Stir and cook for about 8 minutes, then add in the garlic for a couple of minutes. Transfer to crockpot.
(adapted from All Recipes)
2 Tbsp. butter
2 Tbsp. vegetable Oil
4 boneless chicken breasts, cut into small chunks
1 onion, diced
2 tsp. minced garlic
2 tsp. curry powder (World Market)
2 tsp. Tandoori Masala (World Market)
1 tsp. Chicken Masala
1 (6 oz.) can tomato paste
10-15 green cardamom pods (World Market)
1 (14 oz.) can coconut milk (World Market)
1 cup plain yogurt
Salt to taste
Cilantro for garnish
Melt butter and oil together over medium heat and add in chicken and onion, cooking for about 10 minutes until the onion is translucent. Add in garlic during last couple of minutes of cooking. Transfer to slow cooker. In separate bowl combine curry powder, Tandoori Masala, Chicken Masala, tomato paste, coconut milk and cardamom pods. Season the sauce with salt. Pour the mixture over the chicken in the crock pot and cook on high for 3-4 hours or low for 5-6 hours, until chicken is tender. During the last few minutes of cooking, add in the cup of yogurt and heat through. Remove the cardamom pods. Spoon over basmati rice and garnish with cilantro.
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