Step 1

To prepare the marinade: Cut chicken thighs into bite-sized chunks, set aside.

Step 2

In a large bowl whisk together yogurt, garam masala, curry powder, salt, chili powder, granulated garlic, onion powder, paprika, cumin, turmeric, minced garlic and ginger until smooth. Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and chill for at least one hour or overnight to marinate.

Step 3

To prepare: In a 6 quart Dutch oven or similar heavy bottomed pot, heat ghee over medium high heat.

Step 4

Remove chicken from marinade and reserve marinade. Arrange chicken in a single layer on the bottom of the Dutch oven. Cook for 2-3 minutes, then turn. Cook for around 2-3 minutes or just until browned on all sides,

Step 5

To the pot add tomato puree, heavy cream, sugar, salt, and any leftover yogurt marinade from the chicken to the pot and mix together, scraping any browned bits from the bottom of the pot.

Step 6

Bring to a gentle simmer then immediately lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.

Step 7

Serve immediately ladled over cooked basmati rice, garnished with fresh cilantro and a side of naan.