Remove any extra fat from the chicken and cut the chicken into bite sized pieces. Add the pieces to the crock pot.
Add the oil to a medium sized skillet and sauté the onion and jalapeño until they soften, about 3 - 4 minutes.
Add the garlic and continue to sauté for another minute.
To the pan add the ginger and tomato paste and stir.
Next add all the spices ~ garam masala, paprika, salt, cumin, pepper, turmeric, and cayenne to the pan and sauté for another minute while stirring.
Scrape the mixture from the pan onto the chicken in the crock pot.
Add the can of diced tomatoes and can of tomato puree.
Stir to combine all ingredients. Cover and cook on high for 3 ½ hours.
Add the cream and stir. Cover and continue to cook for 30 minutes.
Serve with rice and sprinkle with cilantro.