Ingredients:

- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons olive oil or ghee
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons freshly squeezed lemon juice

Sauce:

- 1 tablespoon olive oil or ghee
- 1/2 medium onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 400°F.

2. In a medium bowl, combine the chicken, olive oil, garam masala, cumin, smoked paprika, coriander, turmeric, ginger, salt, pepper, garlic, yogurt, cilantro, and lemon juice. Mix until the chicken is evenly coated.

3. Place the chicken on a baking sheet and bake for 18-20 minutes, or until the chicken is cooked through.

4. While the chicken is baking, make the sauce. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

5. Add the cumin, coriander, garam masala, turmeric, and ginger and cook for 1 minute.

6. Add the garlic and cook for 1 minute more.

7. Add the crushed tomatoes and simmer for 10 minutes.

8. Add the heavy cream, cilantro, and lemon juice and simmer for 5 minutes more.

9. Add the cooked chicken to the sauce and simmer for 5 minutes.

10. Serve over cooked rice or with naan.

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