Created by ImPat on August 29, 2020
Step 1: Trim thighs and cut into halves or quarters if they are large.
Step 2: Combine yoghurt with the spices, garlic, ginger and salt and add chicken and stir to coat and then cover and refrigerate for at least 4 hours.
Step 3: Place chicken with the marinade into the bowl of a slow cooker.
Step 4: Whisk together passata, tomato past, cream and sugar, and pour over the chicken and cook on high for 4 hours.
Step 5: Check for seasoning and add salt if required.
Step 6: Serve with basmati rice, pappadums and or warm naan bread.