Place chicken thighs into a bowl about 3-5 depending on preference add chicken marinade (use 1 table spoon of garlic paste and 2 teaspoons of ginger paste) mix well and combine and let it marinade for minimum 4 hours best overnight
Add oil to a heavy bottom pan when ready to cook and make sure it covers the whole surface about 1 tablespoon. Then add your marinaded chicken and let it cook and get come color but don’t like fully cook it then take it out of the pan and set it aside.

Then add some more neutral oil like vegetable or canola and 3 tablespoons of unsalted butter to the pan with cinnamon stick and bay leaf let it sit in the butter for a bit while it melts then add 1 yellow or red onion medium sized and let it sauté until translucent then add a tablespoon of garlic paste with two tablespoons of ginger paste

The add coriander powder to the pan one teaspoon with chilli powder Kashmiri I like but you can use normal one teaspoon one teaspoon of tumeric and two teasooons of salt and one teaspoon of Malaysian curry powder again and let it cook for a bit undtil it’s all fragrant then add the tomato purée one tablespoon and cook until the raw tomato flavors are gone

Add 400 grams of chopped tomatoes canned and then just break it up let it simmer for 10 mins then add it all to a blender take out the bay leaf and cinnamon stick and then blend it and return it back to the pan and add 200 ml of double cream mix and let it with the chicken added back for 20 mins then serve with more heavy cream naan and coriander cut on top