From Bon Appétit.

Ingredients

• 6 cloves garlic, finely grated
• 4 tsp ginger, peeled and finely grated
• 4 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1.5 c whole-milk yogurt (not Greek)
• 1 tbsp kosher salt
• 2 lb skinless, boneless chicken thighs
• 3 tbsp ghee or vegetable oil
• 1 small onion, thinly sliced
• 0.25 c tomato paste
• 6 pods cardamom, crushed
• 2 árbol chilis or 0.5 tsp crushed red pepper flakes
• 1 28-oz can whole peeled tomatoes
• 2 c heavy cream
• 0.75 c chopped cilantro, plus sprigs for garnish

Method

1. Combine garlic, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
2. Heat ghee in a large, heavy pot over medium heat. Add onion, tomato paste, cardamom, and chilis and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from the bottom of the pot, until sauce thickens, 8-10 minutes.
4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rake inside the sheet. Arrange the chicken on the rack in a single layer. Broil until the chicken started to blacken in spots (it will not be cooked through), about 10 minutes.
6. Cut the chicken into bite-sized pieces, add to the sauce, and simmer, stirring occasionally, until cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.