Toss the chicken with salt for the chicken. Leave at room temperature while you prep everything else.
| 1.1 kg (2.5 lb) | boneless, skinless chicken thighs, cut into 1.5-inch pieces |
| 2 tsp | salt, for the chicken |
Heat the ghee in a Dutch oven over medium-high heat. Add the chicken in batches to brown one side. Transfer the chicken and its juices to a plate.
| 2 tbsp | ghee |
Lower heat to medium. Add the onion to the pot and cook, scraping up the browned bits, until deeply golden and caramelized rather than just translucent.
| 1 | onion, finely chopped |
Stir in the garlic and ginger; cook just until fragrant.
| 4 | garlic cloves, minced |
| 1 tbsp | fresh ginger, grated |
Add the coriander, cumin, paprika, cayenne, cinnamon, turmeric, and salt for the sauce. Fry, stirring constantly, until the mixture darkens and smells toasted.
| 1.5 tbsp | ground coriander |
| 1 tbsp | ground cumin |
| 1 tbsp | paprika |
| 1/2 tsp | cayenne pepper |
| 1/2 tsp | ground cinnamon |
| 1/3 tsp | ground turmeric |
| 1.5 tsp | salt, for the sauce |
Pour in the passata. Bring to a boil, then drop to a low simmer and cook until the sauce has tightened and darkened. Blend the sauce smooth now if you want the restaurant texture.
| 460 g | passata or crushed tomatoes |
Return the chicken and accumulated juices to the Dutch oven. Simmer gently, uncovered, for 10-15 minutes until the chicken is cooked through.
Stir in the cream. Simmer gently, stirring often, until lightly thickened.
| 120 ml (1/2 cup) | heavy cream |
Take off heat. Stir in the garam masala. Add salt to taste.
| 1 tsp | garam masala |