Please do not refer to my photograph as a reference to what this dish should look like. I could only find tomato puree in a 28oz can. This morning before work when I started to prep this for the slow-cooker I started getting short on time and put in the whole can instead of the 3/4 cup the recipe calls for. It was a little tomato forward. But, it was really good. We do not eat dark meat. I used 2 bone in breasts instead of the legs, I added a can of chickpeas and I shredded the chicken and added it back to the pot. I added some more cumin, garam masala and dash of cream and let it cook on high for 30 minutes more. I wish I had left off the chickpeas and used frozen green peas at the end. https://www.bonappetit.com/recipe/slow-cooker-indian-spiced-chicken-tomato-cream