Step 1

Slow CookerIn a base of your slow cooker mix together the chicken stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric and garam masala until fully combined

Step 2

Add in the chicken, grated onion, sugar and butter and lightly stir

Step 3

Cover and cook on high for 4 hours

Step 4

Once cooked stir in heavy cream and serve over rice, along with fresh cilantro and warm naan

Step 5

Instant PotSet instant pot to saute mode

Step 6

Add butter along with onions and stir until onions are softened, about 4 minutes

Step 7

Add in garlic, ginger, lemon juice, tomato paste, cinnamon, saltcumin, garam masala and turmeric

Step 8

Stir until fragrant, about 1 minute

Step 9

Add in only 1/2 cup of broth along with chicken and stir until combine

Step 10

Seal instant pot with lid, making sure the pressure valve is closed

Step 11

Manually set to pressure cook for 5 minutes

Step 12

Allow to slow release naturally for 20 minutes, then release the remaining pressure if any is left.Remove lid and stir in sugar and heavy cream

Step 13

Serve over rice along with fresh cilantro and warm naan.Note: To make this recipe dairy-free, sub butter for coconut oil or dairy free butter alternative and heavy cream for coconut milk.