In a large bowl combine the Chicken Thighs with Yogurt, Lemon Juice, Ginger-Garlic Paste, Ground Cumin, Ground Coriander, Garam Masala, Ground Turmeric, Kashmiri Red Chili Powder and Salt; mix until the chicken is well coated, cover and refrigerate for at least 1 hour or preferably overnight to develop flavor.
When ready to cook, heat a heavy skillet over medium-high heat and add Neutral Oil. Working in batches so the pan isn’t crowded, sear the marinated thighs until browned on both sides (about 3–4 minutes per side); remove and set aside — they don’t need to be fully cooked through.
Lower the heat to medium and add Ghee to the same pan. Add the thinly sliced Onion and cook, stirring occasionally, until deeply golden and caramelized, about 8–10 minutes.
Add minced Garlic, grated Ginger and sliced Green Chili; sauté for 1–2 minutes until fragrant.
Sprinkle in another pinch of the ground spices (ground cumin, ground coriander, Kashmiri red chili and ground turmeric) and toast briefly to release their aroma, then pour in the Tomato Passata. Bring to a simmer and cook 8–10 minutes until the sauce thickens and the oil begins to separate.
Return the seared chicken to the sauce, nestling the pieces in the simmering tomato base. Cover and cook gently for 12–15 minutes, or until the chicken is cooked through and tender.
Stir in the Heavy Cream, and if the sauce feels too acidic add a small pinch of Sugar to balance. Crush and add Kasuri Methi and a knob of Unsalted Butter, simmering 2–3 minutes more so the flavors meld and the sauce becomes silky.
Adjust seasoning with additional salt and a final sprinkle of garam masala if desired, then finish with chopped Cilantro. Serve hot with steamed rice or warm naan.
