Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the cut chicken thighs with salt, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp black pepper, and 0.5 tsp cayenne pepper. Mix well to coat the chicken evenly.

2. 2.Prepare the Aromatic Base

   Peel and roughly chop the 2-inch piece of fresh ginger, peel the 4-5 garlic cloves, and roughly chop the medium onion. Place the ginger, garlic, onion, and 0.25 cup of water into a blender. Blend until a smooth paste is formed.

3. 3.Brown the Chicken

   Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Add the marinated chicken pieces and brown them on all sides for about 5-7 minutes. Once browned, remove the chicken from the pan and set aside.

4. 4.Cook the Aromatic Paste

   Add the blended ginger, garlic, and onion mixture to the same pan. Cook over medium heat, stirring frequently, until most of the water has bubbled away and the mixture has thickened, about 5-8 minutes.

5. 5.Add Spices and Tomato Paste

   Stir in an additional 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground turmeric, 0.25 tsp cayenne pepper, and 3 tbsp tomato paste into the cooked aromatic base. Cook for 1-2 minutes, stirring constantly, until fragrant.

6. 6.Incorporate Yogurt

   Gradually stir in 0.5 cup of full-fat yogurt, adding it a spoonful at a time, until it is fully incorporated into the sauce and the mixture is smooth and creamy.

7. 7.Simmer the Curry

   Return the browned chicken to the pan with the sauce. Add 0.5 cup of water. Stir to combine, then cover the pan and let it simmer over medium-low heat for 10-15 minutes, or until the chicken is cooked through and tender.

8. 8.Finish and Serve

   Remove the lid and stir in 0.25 cup of heavy cream and 1 tsp of garam masala. Mix well. Serve the creamy chicken curry hot over cooked white rice, garnished with fresh cilantro.