2 medium-large garlic bulbs, cloves peeled and roughly chopped
8 chicken thighs, skinless, bone-in or boneless
Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic.
Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour.
Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains.
Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes.
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