makes 6–8 servings
Melt ghee in stove-top safe slow cooker insert set on stovetop, medium heat. (Or use sauté pan through next two steps then transfer to slow cooker/crock pot.) Add onions and cook for 5 minutes to soften, stirring now and then. Add garlic, ginger, and spices. Stir and cook for a minute then add the tomato paste and cook for another minute or so.
Add the coconut milk and yogurt. Add chicken thighs, transfer slow cooker insert to slow cooker, and cook on High 4 hours. When chicken is cooked, add the cream and allow it to gently heat. Sprinkle with cilantro or parsley leaves and serve with naan and raita.
You can also make this in the oven, use a Dutch-oven or other large, covered casserole. Cook the onions as above and optionally brown the chicken thighs. Add spices and other ingredients as above and place in preheated 350° oven for about an hour. Remove pot from oven and add cream. Cover the pot and let rest for a few minutes.