Marinade:

1. Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade.
2. Cover with plastic wrap and reserve.

Curry Sauce:

1. Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown (It is okay if it does not get cooked all the way through).
2. Remove your chicken, place it on a baking sheet, and reserve.
3. Add your onions, season with salt, add garlic, ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, Kashmiri chili powder, turmeric, fenugreek powder, and granulated sugar.
4. Add in your crushed tomatoes and reduce for 2 minutes. Using an immersion blender, blend the mixture in the pot until smooth.
5. Place the sauce back in the pan, add your chicken, cover with a lid and simmer for 10 minutes; add heavy cream and simmer until thickened.
6. Cut the heat, stir in butter, and season with salt to taste.
7. Serve your chicken over rice, optionally garnished with cilantro.