CROCK POT INDIAN BUTTER CHICKEN ENJOY DAN:

               CROCK POT INDIAN BUTTER CHICKEN by CHEF DAN:

Serves 12

INGREDIENTS:

6 pounds boneless, skinless chicken thighs

3 onions, chopped

1 stick butter

7 cardamom pods

3 bay leaves

2 tablespoon yellow curry paste

2 teaspoons EACH tandoori masala, garam masala, sumac, cumin, and berbere

1 thumb-size fresh ginger, minced

1 (19 Oz) can Mae Ploy coconut milk

1/4-cup lemon juice

1 quart plain yogurt

DIRECTIONS:

1.   Using cheese cloth place cardamom pods in the cheese cloth and tie.

2.   In a crock-pot place chicken thighs, with onion, garlic, yellow curry paste and dry spices.

3.   Throw in the butter and tomato paste.

4.   Add lemon juice and coconut milk.

5.   Cover and cook on low for 8 hours or on high for 4 hours.

6.   Stir in yogurt 15 minutes before serving.

7.   Discard cardamom pods and bay leaves

8.   Serve with jasmine rice.

ENJOY DAN:                                                                       HALLELUJAH!!