Step 1

In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.

Step 2

Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.

Step 3

During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.

Step 4

Serve over rice.