In your slow cooker, combine the chopped onion, minced garlic, grated ginger, tomato puree, Greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Stir well to combine.
Add the pieces of chicken into the mixture and toss to coat in the sauce.
Next, add in the bay leaves.
Set your slow cooker to cook on low for 6 hours or high for 4 hours.
During the last 20 minutes of cooking, whisk together the cornstarch and heavy cream.
Pour the heavy cream mixture into the slow cooker and stir gently to combine.
Once the cooking time is up, carefully remove the lid and give your dish a good stir.
Garnish with freshly chopped cilantro and serve over rice.
