Ingredients

• 2.5 pounds boneless skinless chicken thighs
• 3 tablespoons toasted ground cumin
• 3 tablespoons toasted paprika
• 2 tablespoon toasted ground coriander seed
• 2 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 12 cloves garlic, grated on the medium holes of a box grater, divided
• 3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
• 2 cups yogurt
• ¾ cup fresh juice from 4 to 6 lemons, divided
• Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 4 tablespoons butter or ghee
• 1 large onion, thinly sliced
• 1 (28-ounce) can whole peeled tomatoes, roughly mashed
• ½ cup roughly chopped cilantro leaves and tender stems
• 1 cup heavy cream

Instructions

• Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well.

  • 3 tablespoons toasted ground cumin
  • 3 tablespoons toasted paprika
  • 2 tablespoon toasted ground coriander seed
  • 2 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper

• Set aside 3 tablespoons of spice mixture.

• Combine remaining 6 tablespoons spice mixture, 8 cloves garlic, 2 tablespoons ginger, 2 cups yogurt, ½ cup lemon juice, and ¼ cup salt in a large bowl and whisk to combine.

• Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

• Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides.

  • 4 tablespoons butter or ghee

• Add onions, remaining grated garlic, and remaining ginger.

  • 1 large onion, thinly sliced
  • 4 cloves grated garlic
  • 1 tablespoons ginger

• Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.

• Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds.

• Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon.

  • 1 (28-ounce) can whole peeled tomatoes, roughly mashed
  • 1/4 cup roughly chopped cilantro leaves and tender stems

• Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

• Stir in cream and remaining 1/4 cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

• Line a broiler pan with heavy-duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and let rest 10 minutes.

• Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks. Transfer chicken chunks to pot of sauce.

• Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.

• Sprinkle with remaining cilantro, then serve immediately with rice or Grilled Naan .