Mix Greek yogurt, ginger-garlic paste, garam masala and salt in a bowl.

Turn the chicken thighs in the marinade, making sure they are well coated

Cover the bowl with plastic wrap and refrigerate for 1-24 hours depending on how much time you have.

Preheat the oven to 250-300 degrees Celsius (482-572 degrees Fahrenheit) grill.

Spread the chicken pieces on a baking tray with baking paper, make sure to get all the marinade, and place them in the oven for about 10 min.

Take the chicken out of the oven and let it cool slightly

Finely chop the red onions and fry them in ghee in a pan over medium heat until they are soft and golden.

Add ginger-garlic paste and let it fry for 1-2 min.

Remove the stalk and seeds from the chili, chop it finely, and add it to the pan.

Add garam masala and stir.

Add tomato paste to the pan and let it fry for a few minutes.

Add chopped tomatoes, water, cinnamon, and salt, and let the sauce simmer on low heat for 30-60 min.

Remove the cinnamon stick from the sauce.

Blend the sauce in a blender or with a hand blender and pour it back into the pan and add the cream

Halve the meat and add it to the sauce. Bring the sauce to a boil and season with salt and pepper.

Serve the sauce with basmati rice and optionally yogurt with mint and cucumber, and garnish with fresh coriander.