Over medium heat, heat 2 tablespoons of oil in a large cast-iron skillet or Dutch oven.
Season the 1 ½ lbs of cubed chicken thighs with salt and pepper to taste, 1 ½ tsp turmeric, and ½ tbsp ground ginger. Add the seasoned chicken and 1 sliced onion to the stockpot and cook until the chicken is no longer pink, about 5 minutes.
Add 2 minced garlic cloves, 1 ½ tsp garam masala, 1 ½ tsp chili powder, 1 tsp cumin, 1 tsp ground coriander, and 1 tbsp tomato paste. Cook until fragrant, about 1 minute.
Stir in 15 oz tomato sauce and 1 cup chicken stock. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
Stir in ½ cup heavy cream and simmer until reduced and slightly thickened, about 5 minutes longer.
Serve immediately with rice, or side of choice, and garnish with cilantro, if desired.
Use freshly grated ginger for intensified flavor.
Replace cilantro with fresh parsley.
Add more chili powder if you like your food spicier (this already has a nice kick).
For the best results, read all my other tips in the post above.
Substitute heavy cream with coconut cream or milk.