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1
Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces.
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2
Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated.
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3
Cover lightly and let sit for 10 minutes before proceeding.
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4
Melt 1 tablespoon the butter in a large saute pan over medium heat.
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5
Raise the heat to medium high and quickly brown about 1/4 of the chicken.
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6
Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker.
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7
Throw the pierced jalapeno in on top of the chicken.
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8
Prepare the sauce.
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9
Return the pan to the heat and melt the butter over medium high heat.
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10
Add the onions, garlic, and kosher salt, then stir.
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11
Cook, stirring frequently, until the onions begin to lightly brown around the edges.
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12
Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar.
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13
Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil.
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14
Pour over the chicken in the slow-cooker.
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15
Cover and cook on LOW for 5 hours, or until the chicken is very tender.
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16
Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth.
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17
Pour into the slow-cooker and stir gently until the colour is even.
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18
Replace the lid and let cook for 10 minutes or until bubbly around the edges.
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19
Serve over hot rice and peas, topped with a generous amount of chopped cilantro.
