In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, cumin, coriander, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.

For best results, marinate the chicken overnight in the refrigerator.

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Add the marinated chicken to the skillet and cook for another 5 minutes, stirring occasionally.

Stir in the coconut milk, chicken broth, and garam masala. Bring to a simmer.

Transfer the chicken and sauce mixture to the slow cooker. Cover and cook on low for 6 hours or on high for 3 hours.

If using, add frozen peas during the last 30 minutes of cooking.

Once cooked, stir well and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Pair with rice or naan for a complete meal.