Cut the boneless chicken thighs into medium-sized cubes, approximately 2x2 cm, and place them in a bowl.

Add 150 g yogurt, 1 tsp turmeric, 1 tsp paprika, 1 tsp ground coriander, 0.5 tsp cumin, 1 tsp salt, and a pinch of ground black pepper.

Mix everything well, cover with a lid or plastic wrap, and refrigerate for 1-2 hours.

During this time, prepare the onion, garlic, ginger, and the remaining ingredients.

Now is also a good time to boil the rice for the side dish.

After marinating the meat, heat a pan with 30-40 g of butter, add the chicken pieces, and fry them until they start to brown slightly.

Remove the chicken and set it aside on a separate plate.

We will continue making the sauce in the same pan.

Add more butter or oil to the pan if needed. Add the chopped onion and cook until it starts to brown slightly.

Then add the crushed garlic and grated ginger, mix well, and cook for another minute.

Add the remaining spices: 1 tsp turmeric, 1 tsp garam masala, 1 tsp coriander, 1 tsp paprika, and 0.5 tsp cumin. Mix and heat everything together for a few seconds, being careful not to burn them.

Optionally, you can add a handful of cashew nuts for texture.

Add 300 g of diced tomatoes, 2 tsp of tomato paste, and 150 ml of water. Mix well and let it simmer for 10 minutes.

After simmering, puree the sauce with a blender until smooth and creamy. For an even finer texture, pass it through a sieve.

Some prefer it with pieces, but I recommend trying it smooth first.

Return the pureed sauce to the pan, add the cream and chicken pieces, mix well, and cook on low heat for another 10 minutes.

Adjust salt to taste.

At the end, add a small piece of butter, about 20 g, mix well, and turn off the heat. Optionally, sprinkle chopped parsley on top.

Serve with rice or naan bread and enjoy!