Pakistani

In a large bowl, combine the cubed chicken thighs with yogurt, 1 tbsp ginger and garlic paste, olive oil, 1 tbsp Kashmiri red chili powder, 1 tsp cumin, 1/2 tsp cardamom, 1 tbsp garam masala, and 1 tsp salt.

Mix thoroughly until the chicken is fully coated. Cover and marinate for at least 30 minutes, or longer in the refrigerator.

Preheat your oven to 400°F (200°C).

Spread the marinated chicken in a single layer on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked through and slightly charred.

While the chicken is baking, melt ghee in a deep pot or Dutch oven over medium heat.

Add the diced onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the remaining 1 tbsp of ginger and garlic paste and cook for another minute until fragrant.

Add the mustard oil, followed by the remaining spices: 1 tbsp Kashmiri red chili powder, 1 tsp cumin, 1/2 tsp cardamom, and 1 tbsp garam masala. Toast the spices for about 30 seconds.

Pour in the two cans of fire-roasted tomatoes. Add the remaining 1 tsp of salt and the sugar. Stir to combine and bring to a simmer.

Use an immersion blender to blend the sauce directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth.

Return the sauce to a simmer and stir in the heavy cream.

Add the cooked chicken tikka from the oven to the sauce.

Stir everything together, reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.

Garnish with an extra drizzle of heavy cream and serve hot with naan or rice.