175g full-fat Greek yogurt

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

¼ teaspoon mild or medium curry powder

2 teaspoons turmeric, divided

1 teaspoon chili powder

1 teaspoon chili flakes

Zest of 1 lemon

For the Chicken:

1 kg boneless, skinless chicken thighs, halved

Salt and pepper, to season

For the Base:

1 medium yellow onion, chopped

1 shallot, finely chopped

6 cloves garlic, minced

2-inch piece fresh ginger, minced

1 tablespoon olive oil (plus more if needed)

4 tablespoons tomato paste

400ml full-fat coconut milk

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In a bowl, mix yogurt with garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season chicken with salt and pepper, then add to the marinade. Coat well, cover, and refrigerate for at least 30 minutes (preferably overnight).
Heat oil in a skillet or use the sauté function on your slow cooker. Brown the marinated chicken in batches for 2–3 minutes per side, then set aside.
In the same skillet or slow cooker, add more oil if needed and sauté the onion, shallot, garlic, and ginger until golden and aromatic (about 10 minutes).
Stir in the reserved marinade, remaining turmeric, tomato paste, and coconut milk. Bring to a gentle simmer.
Return the browned chicken to the slow cooker, coat in the sauce, cover, and cook on LOW for 6 hours or HIGH for 3 hours. For a thicker sauce, uncover during the last 30 minutes.
Serve with basmati rice or naan, and garnish with fresh coriander, almonds, or a swirl of yogurt.

Add vegetables like peas, spinach, or cauliflower to the slow cooker for added nutrition and flavor.

For a lighter version, swap full-fat coconut milk for light coconut milk.

You can substitute chicken thighs with chicken breast, though the chicken may be less tender.

For a dairy-free alternative, use cashew cream instead of yogurt.