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Whisk together the yogurt and next 10 ingredients (to salt).
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Add chicken to a zip seal bag or a large bowl.
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Pour the spiced yogurt in and make sure the chicken is completely coated.
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Cover/Seal and refrigerate for at least 30 minutes, but to all day.
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Pre-heat oven to 450°
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When ready to cook, place the chicken on a rack on a baking sheet in a single layer.
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Bake for 10 minutes then flip the pieces over and bake an additional 10 minutes.
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Once chicken is done, remove from oven and allow to rest for at least 5 minutes.
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Slice chicken into strips.
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In a large skillet/pan, add the tomatoes, ginger, coriander, salt, pepper, ghee, cream, and cilantro, bring to a low simmer.
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Add the chicken, along with the resting juices, stir well.
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Serve over cooked basmati rice and garnish with fresh cilantro.