Easy Slow Cooker Butter Chicken

Indian cuisine has always been a favourite of mine. Over the years I've managed to convince myself that making Indian dishes, including my absolute favourite - Butter Chicken, is difficult to make. I think I only did that because I didn't want to come to terms with just how high in fat and calories the dish is.

Well, recently, I took a gander at an authentic recipe, and I did a little bit of tweaking to greatly lower the fat and calories but turns out, the taste is just as good, really! If you have a slow cooker and a cabinet full of spices, you need to give this recipe a try ASAP! Mmm..

Ingredients

4 boneless skinless chicken breasts (cut into small pieces)
3 cloves of garlic, diced
1 large onion, diced
2 tablespoons butter
2 tablespoons vegetable oi
1  1/2 cup low fat coconut milk
1 cup low fat sour cream
1/2 cup tomato paste
2 tablespoons tandoori masala
1 tablespoon turmeric
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ginger
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chilli flakes
10 cardamom pods (semi crushed in a bouquet garni - or pick them out, don't leave them in)

Method
Melt butter and vegetable oil in pan on medium heat. Add garlic and onions and let cook for 5 minutes. Add chicken and let cook for 10 minutes on medium-high. Add all the spices and tomato paste and stir for 2 minutes.

Transfer to the slow cooker and add the cardamom, coconut milk and sour cream. Stir to incorporate and cover. Let simmer in slow cooker for 3-4 hours on high or 6-8 hours on low.

Enjoy!