STEPS
1) Combine spices in a small bowl; salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, cayenne pepper, and smoked paprika

2) Add chicken and vegetable oil to a large mixing bowl, combine with spice mixture, and coat the chicken thoroughly

3) Bring a stainless steel pot or pan to temperature, over medium/medium-high heat, and then add the ghee

4) Allow the ghee to become hot and shiny, then place your spiced chicken onto the cooking surface. You are going to let the chicken sit still and brown, only flipping once the chicken freely detaches from the cooking surface.

**Browning the chicken thighs in a stainless steel pan not only cooks the fowl, but also toasts the spices. Darkening the ghee, and creating a flavorful 'fond' in the pan

5) Remove chicken thighs when the color is nicely developed, and the spices are toasted. Reserve chicken in mixing bowl for later, do NOT drain your pan

6) Reduce heat to medium, and add chopped onions to the same pan you cooked your chicken in. At first, the moisture from the onions will deglaze the fond from your pan

7) When the onions start becoming translucent, add tomato paste to the pan, and continue cooking for a few minutes - until the tomato paste begins to caramelize

8) Mix in the grated garlic and ginger, and continue to cook for 3-5 minutes

9) Add the crushed tomatoes and a splash of chicken stock to your pan, and bring to heat

10) Add the coconut cream to your sauce, and let simmer for 10 minutes while you cut your chicken thighs into bite-sized pieces

11) Add the chicken thighs, accumulated juices, chopped cilantro, and red pepper flakes to your sauce

12) Heat for 5 minutes and serve warm

INGREDIENTS
2 pounds skinless, boneless chicken thighs

1 tablespoon vegetable oil

2 1/2 teaspoons kosher salt

2 teaspoons ground turmeric

3 teaspoons garam masala

3 teaspoons ground cumin

2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1 teaspoon black pepper

1 teaspoon cayenne pepper

2 teaspoon smoked paprika

3 tablespoons clarified butter or ghee

1 onion, chopped

3 tablespoons cup tomato paste

8 garlic cloves, finely grated

1 1/2 tablespoons finely grated ginger

1/2 cup crushed tomatoes

1 can (13.5-oz) coconut milk, or  1 2/3 cups heavy cream

1/2 cup chicken broth

1 1/2 teaspoon crushed red pepper flakes

3 tablespoons chopped cilantro