Step 1

Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.

Step 2

Gently place the mixture in the insert of the crockpot and add the two bay leaves.

Step 3

Cover and cook for 8 hours on low (or 4 hours on high).

Step 4

When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.

Step 5

Serve hot over a bed of white (or brown) rice.

Step 6

Store leftovers in an airtight container in the fridge for up to 5 days.