Step 1

Trim thighs and cut into halves, or quarters if they are large. Combine yoghurt with spices, garlic, ginger and salt. Add chicken and stir to coat. Cover and refrigerate overnight or for at least 4 hours.

Step 2

Place chicken with the marinade into the bowl of a slow cooker. Whisk together passata, tomato paste, cream and sugar, and pour over chicken. Cook on high for 4 hours. Check for seasoning and add salt if required.

Step 3

Serve with steamed basmati rice and warm naan breads.