Easy Creamy Crock-Pot Butter Chicken (Murgh Makhani) - cooking recipe

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

Preparation

In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.
Grease the inside of the Crock-Pot with olive oil.
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.
When ready, give a good stir, adjust seasoning and serve!