1. Add all the ingredients to a gallon-sized zip-top bag, seal it tightly and squish the contents around to distribute everything evenly. Allow the chicken to marinate in the fridge for at least 1 to 2 hours, or overnight if time allows. This step is key for flavor!
2. Turn your Crock-Pot® Express Crock Multi Cooker to brown and sauté mode. Add the onion and cook until soft and translucent, about 5 minutes, stirring intermittently. The onion should become fragrant and slightly golden.
3. Next, add the butter and garlic, cooking until the butter has melted and the garlic is fragrant, about 1 minute. Keep stirring to prevent the garlic from burning.
4. Add the marinated chicken to the pot, discarding the bag with the marinade. Next, add the tomato sauce, garam masala, coriander, cumin, smoked paprika, ginger, salt, pepper, and optional cayenne. Stir everything well to combine.
5. Cover and lock the lid, then set it to pressure cook mode by selecting the meat/poultry button on the top left corner. Ensure the steam valve is set to lock. It takes about 10 minutes to preheat, and once it’s ready, it will say '15 minutes' on the screen. You won’t need the full 15 minutes; just stop cooking after 10 minutes by pressing the stop button.
6. Allow the pressure to naturally release for 10 minutes. After that, flick the steam valve with a utensil to release any remaining steam before carefully removing the lid.
7. If preferred, you can use the slow cooker mode instead, cooking for about 4 hours on low or 2 hours on high, until the chicken is thoroughly cooked.
8. Once the lid is open, switch back to brown and sauté mode. Add the cream and stir to combine. Cook for about 2 minutes or until the sauce is warmed through.
9. Optionally, allow the sauce to simmer for 5 to 10 minutes to reduce and thicken. Taste to check the flavor balance and adjust seasoning as needed with more pepper, salt, or cayenne.
10. Portion the chicken and sauce into bowls, using a slotted spoon if desired, as there’s a lot of sauce. Garnish with cilantro and serve with naan, basmati rice, or as desired.
