In a large pan, heat 2 tablespoons of vegetable oil or ghee over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté for about 5 minutes until the onion becomes translucent and soft.

Stir in 1 tablespoon of garam masala, 1 teaspoon each of ground cumin, ground coriander, turmeric, and smoked paprika, salt to taste, and a pinch of cayenne pepper. Cook for another 2 minutes.

Add 2 pounds of chicken thighs to the pan, searing them for about 5 minutes until browned. Remove the chicken from the heat and transfer it along with the onion mixture into the slow cooker.

In the slow cooker, mix in one 14-ounce can of crushed tomatoes, one 13.5-ounce can of coconut milk, and 2 tablespoons of tomato paste. Stir until all ingredients are combined.

Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Once cooking is complete, stir in the juice of one lemon. Taste and adjust seasoning if needed.

Garnish with freshly chopped cilantro and serve hot alongside basmati rice or naan.