Easy Creamy Crock-Pot Butter Chicken (Murgh Makhani)

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
• 1 small onion, very finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, fresh grated
• 2 teaspoons curry powder
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon cumin
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can coconut milk, full fat
• 1/2 cup Greek yogurt
• 4 tablespoons heavy cream
• 2 tablespoons butter

Instructions

1. In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.
2. Grease the inside of the Crock-Pot with olive oil.
3. Add chopped onion at the bottom, then chicken pieces, and then pour coconut milk mixture over it. Add butter in dollops, cover with a lid, and cook on high for 4 hours or on low for 6 hours.
4. When ready, give a good stir, adjust seasoning and serve!