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Mix the yogurt (sour cream) and tandoori paste together in a bowl.
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Reserve two tablespoons of the mixture.
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Turn slow cooker on high and add two tablespoons of water.
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If using bone-in, skin-on thighs, pull the skin back and coat the meat in the mixture, then replace the skin and coat the entire piece of chicken in the mixture.
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Place it in the slower cooker and repeat the process with the remaining chicken thighs.
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Toss the mushrooms, onions, bell peppers, and garlic in the reserved mixture.
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Add the vegetables to the slow cooker.
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Add salt and pepper to taste.
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Place the lid on and cook on high for one hour.
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Then lower the heat to the lowest setting and cook for an additional four hours.
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After four hours, drain all the liquid to a bowl.
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Let it sit and allow the fat to rise to the top and then remove it.
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Reserve the rich broth.
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While the liquid is resting, shred the chicken, discarding the bones and skin.
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Return the chicken to the slow cooker and replace the lid.
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Once all the fat has risen to the surface (about 20 minutes) and is removed, add the two remaining tablespoons of marinade, cilantro, cream, and tomatoes to the broth.
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Mix well and pour into the slow cooker over the chicken and vegetables.
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Add salt and pepper as needed.
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Cook on low for an additional hour.
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Garnish with freshly chopped cilantro and serve.