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Whisk together the yogurt, tomatoes, lime juice, garlic, ginger, cumin, coriander, cayenne, cardamom, cloves, salt, pepper, cilantro, and heavy cream.
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Trim the chicken, taking care to remove any remaining skin, fat, or tendons still attached.
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Place the chicken in the slow cooker..
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Add the ghee or butter to the slow cooker.
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Pour the liquid over the chicken and mix in.
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Cover.
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Cook on high for 3 hours, or on low for 5.
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Once chicken is cooked, remove the chicken and place on a cutting board, allow it to rest for a couple of minutes before cutting.
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Remove any floating fat. Use paper towels, coffee filters, fat separator, or cheesecloth to get the fat out.
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Cube the chicken and return the slow cooker, reduce heat to keep warm.
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Layer the lettuce leaves with a kitchen tablespoon of rice and then a strained kitchen tablespoon of butter chicken.
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Reserve the extra sauce as a dip for the lettuce wraps.