CrockPot Indian Butter Chicken

Ingredients

1½ pound boneless skinless chicken breast cut into bite size chunks
1 sweet yellow onion, minced
1 (14 ounce) can coconut milk
1/2 cup Greek yogurt
1/4 cup heavy cream or half & half
1 (6 ounce) can tomato paste
3 cloves garlic minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons Thai red curry paste
2 tablespoons garam masala
1 teaspoon turmeric
3” stick of cinnamon or 1/2 tsp ground cinnamon
1/2 tsp. cayenne pepper (optional, adjust to taste)
1/4 tsp. ground cardamom
1/4 tsp. cumin
1/4 tsp. ground cloves (optional)
1/2 teaspoon salt
3 tablespoons butter
1 can peas, drained (optional)
1 can diced tomatoes, drained
1 cup cooked basmati rice
1/4 cup cilantro, diced (optional garnish)
1/4 cup chopped green onion (optional garnish)

Directions

In a large glass measuring cup or bowl mix together the coconut milk, Greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot.

Cook on high for 4 hours or on low for 6 to 8 hours. One hour before you plan on eating, stir in the drained peas, and drained tomatoes. Stir to incorporate and place on lid.

When ready to serve taste and season with salt and pepper if desired. Serve over basmati rice and garnish with cilantro & green onion if desired..