Chicken Makhani (Indian butter chicken)

Recipe by Anne Thorne 2 lbs boneless, skinless chicken breast 1 onion, sliced 6 garlic cloves, chopped 2 tsp. Curry powder 1/2 tsp Cayenne 2 tsp Garamond masala ( didn't have and it still tasted great) 1/2 tsp. Ground ginger 4 tablespoons butter 1 6 oz can tomatoe paste 2 tbs lemon juice 1 14 oz can coconut milk 1 cup plain yogurt (to add at the end) Use a 6 qt slow cooker. Throw in the chicken, still frozen is fine, and add all the spices. Plop in the butter and tomatoe paste, then add the lemon juice and coconut milk. Cover and cook on low 8 hours or on high for 4 hours. When cooked, shred the chicken with two forks in the cooker. Stir in the yogurt 15 minutes before serving. Feel free to tweak the spices to your liking. Serve with rice and naan.