Chicken tikka masala in a slow cooker

Ingredients:

• 1 kg of boneless, skinless chicken thighs, trim off any large pieces of fat, cut the chicken into pieces
• 1 tbsp lemon juice
• 1 tbsp garam masala seasoning
• 1 teaspoon ground coriander
• 2 tsp ground cumin
• 0.5 tsp hot smoked paprika
• 0.5 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.5 tbsp ghee or melted butter
• 1 large onion, diced into 2cm cubes.
• 1 tbsp. grated ginger
• 3 cloves garlic, grated
• 2 tbsp tomato paste
• 1 cup tomato puree
• 0.5 cup coconut cream
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a large bowl, combine lemon juice, garam masala, coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix with a fork or your hands until smooth. Add the diced chicken to the bowl and rub the spice mixture all over the chicken using your hands. Cover with plastic wrap and marinate at room temperature for 1 hour.
2. Preheat a 6-quart slow cooker to high heat on sauté mode. Meanwhile, in a small bowl, combine the cumin, paprika, turmeric, cayenne pepper, and 1 teaspoon salt. Add the ghee to the slow cooker along with the onion and spice mixture. Cook until the onion is soft, about 5 minutes. Add the ginger and garlic and continue cooking for 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, for 1 minute. Pour in the tomato puree and scrape up any browned bits from the bottom of the pan. Turn off the slow cooker. Add the marinated chicken to the sauce and gently stir.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 10 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid. Stir in the coconut cream, season with salt to taste, and serve.