Cooking Chicken ThighsCombine all the ingredients in a bowl (excluding the olive oil) and coat the thighs with the mixed seasonings.

Pour the olive oil in a large bottom pan.

Leave the chicken in the heated pan until golden brown on all sides and cooked through.

Alternatively, bake or grill the chicken if desired.

When done, transfer to a plate and reserve.Making the sauceMelt a tablespoon of butter on a hot pan.

Sauté the tomatoes, garlic, and red onion with the ginger, chili, cumin seeds, and turmeric for 5 minutes.

Let the veggies soften.

Pour the water and heavy cream into the pan.

Add the remaining butter.

Let it boil before removing from the heat.Blend the sauce in a blender to produce a smooth, creamy paste.Reheat the sauce in the pan.

Gently drop the chicken in the sauce and season with more salt and pepper.

Stir occasionally so as not to burn the bottom part.

Leave to boil.

Set the heat to low and cook for 10 minutes till the sauce thickens.

Remove from the heat and serve.

If desired, do the extra step below.To serve as shredded rather than whole chicken leg, take out the chicken from the sauce and place on a plate or chopping board.

Scrape the meat off the bones using your hands or a fork.

Coat with the sauce and top with cinnamon and chopped coriander leaves.

Serve with cauliflower rice or salad as a side.