Prepare the chicken: Trim chicken thighs with its additional fat. Slash into scaled-down pieces around 1/2 to 1-inch wide. Spot the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika, and salt. Use your hands to marinate the chicken with the flavors until the chicken is equally covered.
Marinate the chicken: Cover the bowl with cling wrap and let the chicken marinate in the refrigerator for at least 45 minutes or as long as for the time being. (Marinating for 4 to 6 hours is great.)
Cook the chicken: On a cooking pan, add 1 tablespoon of oil or butter over medium-high warmth. Include the chicken thigh pieces and cook for around 6 to 7 minutes, until they're cooked through. Move to a plate and keep it aside
Toast the spices: Wipe down the container you used to cook the chicken. Heat the remaining oil or butter over medium heat. Include the onions and cook for 5 minutes, until relaxed, blending frequently. Include the ground ginger, minced garlic, coriander, paprika, garam masala, turmeric, dark pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.
Make the sauce: Add the squashed tomatoes to the container with the flavors and let everything cook for 4 minutes, blending regularly. Add the yogurt and mix to combine well.
Simmer the sauce: Reduce the heat of the pan to medium-low and let the sauce stew for an additional 4 minutes. Add the chicken pieces to the container and coat with sauce.
Serve: Serve over cooked basmati rice and topped with cilantro.