Ingredients:

3 pieces naan bread

1 red onion, halved and thinly sliced

1 pound baby red-skinned potatoes, halved or quartered if large

1 fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced

1 small bunch cilantro, leaves and tender stems separated, chopped

1 1/2 pounds skinless, boneless chicken thighs (about 6)

1 tablespoon garam masala

kosher salt and freshly ground pepper

2 tablespoons unsalted butter, cut into pieces

1 cinnamon stick

1 15-ounce can tomato sauce

1/2 cup heavy cream

kosher salt

Directions:

1. Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems.

2. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper.

3. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.

4. Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

Bon Appetit!