Slow-Cooker Murgh Tari (Chicken Curry)

In a food processor, place onion, tomatoes, ginger and garlic. Process until smooth. (This may take a few minutes. Paste should be as smooth as possible.) Transfer mixture to a 6-quart slow cooker. Whisk in yogurt, methi (if using), canola oil, salt, turmeric, garam masala and red chile powder.

Add chicken pieces to the slow cooker, and turn to coat in the sauce. Add cinnamon stick, Thai or serrano chiles, cardamom pods and cloves. Cover and cook on low 8 hours.

Before serving, check the consistency. If you want a thinner sauce, add up to 1/2 cup hot water. Remove whole spices. Serve curry over rice garnished with cilantro. Serve with warm naan or roti, if you like.