Gather your slow cooker, knife, cutting board, measuring spoons, and stirring spoon. Start by cutting the chicken thighs into bite-sized pieces and season lightly with salt.
In a small bowl, mix yogurt, minced garlic, grated ginger, and a teaspoon of garam masala. Coat the chicken pieces with this marinade, ensuring they're well covered. Let sit for 10-15 minutes if time allows.
Meanwhile, finely chop the onion and prepare the crushed tomatoes. If using fresh tomatoes, blend them until smooth. Set aside.
Add the chopped onion and crushed tomatoes to the slow cooker. Spread them evenly to form a flavorful base. Turn the slow cooker to low heat (about 90°C/194°F).
In a skillet, warm the oil over medium heat. Sauté the marinated chicken until lightly browned on the outside, about 5 minutes. This step adds extra flavor and helps seal in juices.
Transfer the browned chicken to the slow cooker, placing it over the tomato and onion mixture. Pour in the coconut milk or heavy cream, then sprinkle the remaining garam masala, turmeric, and chili powder.
Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and the sauce has thickened slightly. The house will fill with a fragrant, spicy aroma.
Once cooked, check the sauce’s consistency. If it’s too thin, remove the lid and cook on high for 20-30 minutes to reduce and thicken. Stir gently to combine all flavors.
Squeeze fresh lemon juice into the sauce and stir in chopped cilantro just before serving. This brightens the dish and adds a fresh, herbal note.
Serve the warm, saucy chicken over steamed rice or with naan. Garnish with extra cilantro if desired, and enjoy the rich, aromatic flavors.
