Ginger Garlic Chicken Thigh Bake 

Ingredients:

To Marinate:

1 kg chicken thighs
2 sprigs rosemary
5 cloves of garlic, minced
1 tablespoon minced ginger
2 tablespoons soy sauce
4 tablespoons balsamic vinegar
1 teaspoon cumin
1 teaspoon tandoori masala (optional)
To Cook:

1 red onion, chopped
½ cup cilantro (dania) stems, chopped
4 cloves of garlic, minced
1 heaped tablespoon of minced ginger
3 tablespoons tomato paste
450 ml double (heavy) cream
1 tablespoon curry powder
½ tablespoon cumin
2 bay leaves
½ tablespoon smoked paprika
¼ teaspoon chili flakes (adjust to taste)
Instructions:

Marinate the Chicken:
In a large bowl, combine the chicken thighs, minced garlic, minced ginger, soy sauce, balsamic vinegar, cumin, tandoori masala (if using), and rosemary. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Prepare the Cooking Mixture:
In a large oven-safe skillet or baking dish, heat a little oil over medium heat. Add the chopped red onion, cilantro stems, minced garlic, and minced ginger. Sauté until the onion is translucent.
Add the Sauce:
Stir in the tomato paste, double cream, curry powder, cumin, bay leaves, smoked paprika, and chili flakes. Mix well and bring to a gentle simmer.
Combine and Bake:
Add the marinated chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover with a lid or aluminum foil and bake in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and tender.
Serve:
Remove from the oven and let it rest for a few minutes. Serve hot with rice, naan, or your favorite side dish. Garnish with fresh cilantro if desired.