• 2 pounds boneless, skinless chicken thighs

For The Marinade

• 1 cup plain whole milk yogurt (Greek is fine)
• 8-10 large garlic cloves, flattened and peeled (see here for how to flatten & peel garlic)
• 2 tablespoons olive oil
• 2 tablespoons lime or lemon juice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper

For The Sauce

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large white onion, halved and thinly sliced
• 5 large garlic cloves, crushed in a garlic press
• 2 tablespoons finely minced or grated ginger root
• 1 tablespoon ground coriander
• 2 teaspoons cumin powder
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups tomato puree from a 28 ounce can (I recommend Organic or San Marzano for best flavor)
• 1 cup water
• 3/4 cup half and half (you can use heavy cream if you want to splurge)
• 1/3 cup fresh lemon juice
• Salt and fresh ground pepper, to taste
• 1 bunch chopped cilantro (about 1 cup)