The ingredient list now reflects the servings specified
Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 10 minutes.
Add chicken to the skillet; stir in tomato paste, curry paste, curry powder, chili powder, tandoori masala, garam masala, cayenne pepper, and cardamom. Cook and stir until fragrant, 2 to 3 minutes.
Shake coconut milk thoroughly and stir into the skillet. Add yogurt and stir to combine. Pour everything into a slow cooker and season with salt. Cook on High until chicken is tender and sauce has reduced to desired consistency, 4 to 6 hours.
You can also cook this on Low for 6 to 8 hours.
427 calories; 26.7 g total fat; 91 mg cholesterol; 439 mg sodium. 14.7 g carbohydrates; 34.8 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.