Indian Butter Chicken

4-8 T butter (1/2-1 stick)

1 med onion, sliced

3 cloves garlic, minced

1/2-2 t curry powder

1/2-2 t garam masala*

1 sm can tomato paste

2 t ground cardamom (or 12-14 cardamom pods sewn together or tied in cheesecloth)

1/2 t ground ginger (or 1 T fresh ginger, grated)

1 (14 oz) can coconut milk

1 med chicken

- Melt butter in crockpot on high.

- Add onion and garlic and cook 30 mins.

- Add 2nd set of ingredients and stir well.

- Add chicken, and cook on high 4-6 hours or low 6-8 hours.

- Remove chicken and stir in yogurt, if using

- Serve over rice.

You can customize this to your preferred richness (butter) and spiciness (curry and garam masala). At 1/2 t each, the dish is not spicy at all, and completely palatable for children (and okay for nursing moms).

* You can easily mix up your own garam masala: 

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg