Indian Butter Chicken (Murgh Makhani) - cooking recipe

Ingredients

2 1/2 lbs boneless skinless chicken thighs
1 onion, diced
4 large garlic cloves, minced
2 tablespoons butter
1 (13 1/2 ounce) can coconut milk (not the light kind)
1 (5 1/2 ounce) can tomato paste
1 cup plain yogurt
2 tablespoons tandoori masala paste
1 tablespoon mild curry paste (such as Pataks mild curry paste)
2 teaspoons curry powder
1 1/2 teaspoons garam masala
15 green cardamom pods (tied up in cheesecloth for easy removal)
1/2 teaspoon cayenne pepper (optional- for spicier Murgh Makhani)
salt

Preparation

Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
Add remaining ingredients and mix gently.
Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.