In a frying pan heat Vegetable Oil (2 tablespoon) and Butter (2 tablespoon) and bring to a medium heat.
Add Onion (1), Mild Curry Powder (2 tablespoon), Ground Cardamom (1 teaspoon), Tandoori Paste (3 tablespoon), Tomato Paste (1 cup), and Garam Masala (2 teaspoon). Cook for 2 minutes.
Now add Chicken Thigh (4) and brown slightly.
Add Coconut Milk (400 milliliter) with Natural Greek Yogurt (1 cup) and Water (1/2 cup). Pour the whole lot into the slow cooker. Cook on low for 6 to 7 hours.
Serve with Naan bread or basmati rice and top with fresh cilantro. Enjoy!