• Wash and dry produce. • Peel and mince or grate ginger. Peel and mince or grate garlic. Halve, peel, and thinly slice onion. Quarter lemon. Place lemon wedges in a small bowl and cover with plastic wrap; refrigerate until ready to serve.

• In a medium microwave-safe bowl, whisk together tomato paste, cornstarch, and 1/4 cup water (1/2 cup for 8 servings). Microwave until warmed through, 30 seconds.

• Pat chicken* dry with paper towels; cut into 1-inch pieces. Season with half the cumin, half the turmeric, half the garam masala, salt, and pepper. • Place chicken in an even layer in a 5-to 6-quart slow cooker. Add stock concentrates, tomato mixture, ginger, garlic, onion, remaining cumin, remaining turmeric, remaining garam masala, and 2 tsp sugar (4 tsp for 8 servings); stir to combine. • Cover and cook on high until chicken is cooked through and veggies are tender, 11/2 hours (you’ll add more to the slow cooker then).

• Gently tear spinach with your hands and add to slow cooker; stir to combine. • Cover slow cooker; cook on high until spinach is wilted, 25-30 minutes.

• While spinach cooks, in a large pot, combine rice, 21/4 cups water (41/4 cups for 8 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Stir crème fraîche into chicken saag until combined. • Divide rice between shallow bowls and top with chicken saag. Serve with lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.