Step 1

First, marinate the clean chicken thighs with 1 teaspoon garam masala, 1 teaspoon coriander, 1 teaspoon pink sea salt, and the juice of one lemon. Toss to coat the chicken.

Step 2

Set aside or refrigerate overnight.

Step 3

In a wok or large pan over medium heat, sauté 1 diced yellow onion in 2 tablespoons ghee. Sprinkle 1 tablespoon cumin and 1/2 teaspoon of salt over the onions.

Step 4

Sauté until the onions are very soft and starting to get golden brown.

Step 5

In a mortar and pestle, crush 6 cloves of minced garlic, 3 tablespoons fresh minced ginger, 1/2 cup fresh chopped cilantro, and 1-4 fresh minced red chili peppers. Mash them until they look soggy.

Step 6

Add the chicken thighs to the onions along with the aromatics.

Step 7

Cook until the chicken is browned on both sides.

Step 8

Next, add 1 tablespoon ground coriander, 1 teaspoon chili powder, 1 teaspoon ground turmeric, 1/2 teaspoon black pepper (or to taste), 28 ounces crushed tomatoes and 2 cups of soft steamed chickpeas.

Step 9

Stir to completely combine. Cover with a lid.

Step 10

Cook chana masala covered for about 15 minutes over medium heat. Then, cook another 15 or more minutes until it is as thick as you want.

Step 11

Serve chana masala with fresh garlic naan bread and seasoned rice. I like to season rice for my Indian recipes with salt and fennel.