Step 1

For the spice mixture:

Step 2

In a small sauté pan, toast black cardamom, coriander seeds, cumin seeds, cloves and dried chilies individually for about a minute, or just until fragrant, then transfer all to spice grinder and blend until smooth powder forms. Set aside.

Step 3

For the chicken:

Step 4

In a large bowl, mix the lassi, spices and lemon juice. Submerge the chicken in mixture for at least 30 minutes on the counter at room temperature, or longer in the fridge.

Step 5

Heat 2 tablespoons ghee in large, deep pan.

Step 6

Shake off excess marinade from chicken, then brown chicken on both sides. (This may need to be done in batches, depending on size of pan.) Transfer cooked chicken to sheet tray lined with foil, then set aside to cool.

Step 7

For the sauce:

Step 8

Wipe pan clean, then heat 2 tablespoons of ghee. Add cumin seeds and chopped onion. Cook 3 to 4 minutes, until onions are softened. Add whole garlic, fresh ginger and red chile, and cook for 3 to 5 minutes more.

Step 9

Add another tablespoon or so of ghee, if needed, along with the toasted, ground spice mixture, and sauté for 1 to 2 more minutes.

Step 10

Add pureed tomatoes, tomato paste, 2 cups of water, 1 to 2 teaspoons kosher salt and the amchur. Mix well, cover and simmer for about 30 minutes, or until reduced by about half.

Step 11

While sauce is simmering, slice chicken thighs into bite-sized pieces.

Step 12

Add Kashmiri chili powder to the tomato sauce and cook for 1 to 2 minutes more. Season with additional salt and a pinch of sugar if necessary.

Step 13

Add diced chicken and cook for another 10 minutes.

Step 14

Add lassi to tomato sauce and mix well.

Step 15

Garnish with cilantro. Serve chicken masala over basmati rice.