Ingredients
Scale
- 15 green cardamom pods
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon MarnaMaria Yellow Curry Powder
- 2 teaspoons MarnaMaria Madras Curry Powder
- 2 teaspoons MarnaMaria Tandoori Masala
- 1 teaspoon MarnMaria Garam Masala
- 1 (6 ounce) can tomato paste
- 1 cup low-fat plain yogurt
- 1 (14 ounce) can coconut milk
- 1/2 tsp. Kosher salt
Instructions
- Wrap cardamom pods in a large square of cheesecloth and tie with kitchen string.
- In your instant post using saute, heat butter and oil.
- Add onion and garlic; cook, stirring occasionally until the onion has softened and is translucent, about 5 minutes.
- Stir in the yellow curry powder, Madras curry powder, tandoori masala, and garam masala. Allow spices to toast for about two minutes.
- Stir in tomato paste until smooth. Stir in coconut milk, yogurt and salt, stir until well mixed.
- Add in chicken and cheesecloth bag of cardamom pods and stir until well mixed.
- Cover with lid and set to Slow Cook mode for 4 hours until the chicken is cooked through and tender.
- Remove and discard the cardamom pods before serving.
- Serve over rice or alongside your favorite naan bread.
Keywords: Butter, Chicken, Indian, Green Cardamom Pods, Yellow Curry Powder, Madras Curry Powder, Tandoori Masala, Garam Masala, yogurt, coconut milk