Mix all the ingredients given for marination in a wide bowl.
Pat dry cleaned chicken. Use a knife to slit lightly over the thighs and breasts of your whole chicken. Cut should not be too deep.
Apply prepared marination generously. Do not fill it inside the cavity or else it will get a raw taste. Cover the chicken properly with the marinate, refrigerate overnight.
Chop onion and tomatoes in medium-sized cubes.
In crockpot add melted butter, then onion cubes and over that place chopped tomatoes.
Place marinated chicken along with all the marination in the bowl. Cover. Set timer for 4 hours on high.
After 2 hours open the lid. Turn the chicken. There will be some liquid in the pot and by now onion and tomatoes will be mushy.
Use a spoon and scoop out the masala/liquid from the bottom of the pot and pour over the top of the chicken.
Cover and cook till the end of the set timer.
Chicken is cooked by now. I served it as it is with some freshly baked garlic loaf. If you want to reduce the gravy, take out the chicken and place in a serving bowl.
In a pan pour all the masala and cook till the gravy is thickened.
Pour it over the chicken and serve.
