Add onion, garlic, tomato puree, yogurt, olive oil, garam masala, tumeric, cumin, paprika, cinnamon, cayenne and salt to slow cooker and mix well.
Add cubed chicken thighs and toss to coat.
Add bay leaves to slow cooker.
Cover and cook for 6 hours on low or 3 hours on high.
During the last 20 minutes, stir half and half and cornstarch together, then add to the slow cooker. Cover and finish cooking.
Serve over cooked basmati rice and garnish with cilantro!
Video
Notes
If you love slow cooker meals but hate cleaning up, try using a slow cooker liner!
If you don't have garam masala, you can substitute 2 tablespoon Garam Masala for 2 tablespoon Tikka paste. I've tried it both ways and both give off delicious flavor!