Step 1

In a bowl, add the chicken thighs, yoghurt, garlic, ginger, turmeric, paprika, cayenne pepper, cumin, and garam masala. Then add the lemon juice and salt and combine all the ingredients. See note 1

Step 2

Make sure all the chicken thighs are covered in the marinade. Cover and refrigerate for at least three hours. Or even overnight. The longer the chicken marinates for, the more depth of flavour the chicken will have.

Step 3

When you're ready to cook, add the chicken and yoghurt marinade to the slow cooker pot. Then add the onions, bay leaves, butter and chicken stock pot.

Step 4

Cover and cook on low for 4-5 hours (or high for 2-3 hours), giving the chicken a stir half way through.

Step 5

When you're ready to serve, add the basmati rice and stir through, making sure all the rice is combined well with the chicken and the sauce. See note 2

Step 6

Sprinkle with fresh coriander and serve with extra yoghurt.