Indian Curry Chicken

Curry has always been a tricky spice for me. Too much and the food gets this dry quality, too little and it just doesn’t taste right.
Lately my goal was to figure out if I could make a crockpot version of curried chicken. I think this is more of a dish called chicken makhani-being a western born and raised white girl my ethnic knowledge is smaller than I’d like. That being said, this turned out fabulous and was ridiculously easy in the crockpot. The only thing I would do differently is I would cut my chicken into bite-size before cooking rather than large chunks. I chose to only use a little cayenne so it was not hot and my kids loved this.
2 lb chicken-preferably boneless skinless thighs, trimmed of all fat and diced
1 onion, sliced
6 cloves garlic, minced
4 TB butter
2 tsp curry powder (get good stuff-it’s worth it)
1/4 tsp cayenne (more if you like spicy-3/4 maybe)
2 tsp garam masala (indian spice mix you can usually find)
1/2 pwd ginger
1 can (14oz) coconut mil
1 can tomato paste * update* I found I prefer about 3/4 of a can.
2 TB lemon juice
Place chicken in crockpot and set to high. Lay onions over the chicken. Add all the other ingredients. You can premix if you like, I didn’t but I stirred the pot about halfway through cooking.
Cook 4 hours on high or 8 hours on low.
Stir in 1 cup yogurt 15 minutes before serving.
Serve over your favorite rice.