Slow Cooker Indian Butter Chicken

• 1 lb Boneless, Skinless Chicken Thighs
• 1/2 Onion
• 3 Garlic Cloves
• 7 1/2" Cardomon Pods sewn together
• 1 tsp Curry
• 1/4 tsp Cayenne Pepper
• 1 tsp Garam Masala
• 1/4 tsp Ground Ginger
• 1 (130ml) Coconut Milk
• 1 3oc Can Tomato Paste
• 1 TBSP Lemon Juice
• 3 to 4 pats of Butter

1. Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
2. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
3. Option: Stir in plain yogurt 15 minutes before serving.

Serves 2