1-Cut the chicken into cubes. In a bowl, combine the chicken pieces with 2 teaspoons salt, lemon juice, yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Let it marinate while you prepare the other ingredients this step infuses the meat with flavor.

2-Heat oil in a pan over medium heat. Add the diced onions and the remaining ½ teaspoon salt. Sauté for about 5 minutes until they are soft and translucent. If you’re using a multi-cooker, do this directly in it.

3-Transfer the sautéed onions to the slow cooker, spreading them evenly. Layer the tomato puree over the onions, then place the marinated chicken pieces on top.

4-Cover the slow cooker and cook on the HIGH setting for 4 hours or on the LOW setting for 6 to 8 hours. This slow process makes the chicken incredibly tender and allows the spices to shine.

5-Once cooking is done, stir in the heavy cream (or your dairy-free alternative) and crushed fenugreek leaves. Taste and add tomato paste or sugar if you want to fine-tune the flavors.

6-Garnish with chopped cilantro before serving. Pair it with basmati rice or naan for a complete meal that feels like a hug in a bowl.