Averie Cooks

Chicken Marinade:
2 Add all ingredients to a gallon-sized ziptop bag, seal, squish contents around to distribute evenly, and allow chicken to marinate in the fridge for at least 1 to 2 hours (overnight is ideal).
Sauce:
5 Turn Crock-Pot® Express Crock Multi Cooker to brown and sauté mode, add the onion, and cook until soft and translucent, about 5 minutes; stir intermittently.
6 Add the butter, garlic, and cook until butter has melted and garlic is fragrant, about 1 minute; stirring nearly constantly.
7 Add the chicken (fish it out of the marinating bag, and discard the bag with the marinade and the marinating mixture), tomato sauce, garam masala, coriander, cumin, smoked paprika, ginger, salt, pepper, optional cayenne, cover, lock the lid, and set to pressure cook mode by touching the meat/poultry button on the top lefthand corner. Make sure the steam valve is set to lock on the top/backside of the machine. It will take about 10 minutes for it to 'preheat' into the pressure cooking mode and when it has preheated, '15 minutes' will appear on the screen. You don't need all 15 minutes of pressure cooking time. Stop cooking after 10 minutes has elapsed by pressing the stop button.
8 Allow pressure to naturally release for 10 minutes, then flick the steam valve with a utensil (the steam that escapes is hot) and remove the lid.
9 Alternatively, rather than pressure cooking you can use the slow cooker mode and cook for about 4 hours on low or about 2 hours on high, or until chicken is cooked through and sauce is as thickened as desired.
10 After the lid is open, set to brown and sauté mode, add the cream, stir to combine, and cook for about 2 minutes or until sauce is warmed through.
11 Optionally, allow sauce to simmer for 5 to 10 minutes to reduce and thicken in volume. Taste sauce to check for flavor balance and if desired make any necessary tweaks, i.e. more pepper, salt, cayenne, etc. to taste.
12 Portion chicken and sauce into bowls (use a slotted spoon if desired because there is a lot of sauce), evenly garnish with cilantro, and serve with naan, basmati rice, etc. or as desired.