In the bowl of your crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and ⅓ cup water. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.

Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.

Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

In the bowl of your instant pot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and ⅓ cup water. Seal the lid and cook on high pressure for 8-10 minutes.

Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the coconut milk and cook, uncovered, 5-10 minutes, until warmed. Stir in the cilantro.

Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.

Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!