Dice the onion and place into a large bowl.
Finely chop the cloves of garlic and add to the onion bowl.
Grate the ginger root with a microplane grater and add to the bowl.
Next, line up all of your spices, then add each to the mixing bowl.
Add crushed tomatoes to the bowl, along with the Greek yogurt and lemon juice. Stir everything to combine.
Pour half of the tomato mixture into the bottom of a 6 qt. slow cooker.
Add the diced chicken to the slow cooker, then top with the rest of the tomato mixture.
Place the bay leaves on top of the mixture and put the lid on. Set the cooker to low for 8 hours, or high for 4-5.
Toward the end of the cooking time, mix the cornstarch into the heavy cream until blended. Add it to the slow cooker and stir. Allow the mixture to cook 15-20 minutes more, until it thickens some.
Remove the bay leaves before serving. Serve on top of warm rice with some delicious naan.
