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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
Melt 1 tbsp of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper and stir for 30 seconds, until the spices are toasted and coat the onion mixture.
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Pour in the crushed tomatoes and stir to combine. Nestle the chicken thighs into the sauce in a single layer, pressing them down so they are mostly submerged.
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