In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped medium onion and sauté for about 5 minutes, then stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for another 1-2 minutes until fragrant.

Add 1 tablespoon of garam masala, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of ground cardamom, 0.25 teaspoon of ground cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the skillet. Cook for 1 minute.

Carefully transfer the mixture from the skillet into your slow cooker.

Cut 1.5 pounds of boneless, skinless chicken breast into large chunks. Add to the slow cooker.

Pour in 1 can of diced tomatoes and 0.5 cup of chicken broth into the slow cooker. Stir gently to combine.

Cover the slow cooker and set it to low heat. Cook for 4-6 hours.

Once cooked, shred the chicken right in the slow cooker using two forks.

Stir in 0.25 cup of heavy cream and 0.25 cup of cubed butter until melted and fully integrated.

Taste the sauce and adjust seasoning with salt and pepper if needed. Let the dish rest for about 10-15 minutes.

Serve hot over basmati rice or with naan.