Mix half the salt, cumin, corriander, turmeric and cayenne together and roll each of the thighs in it coating them well. Put the thighs to one side to stand for a minimum of one hour. Overnight is good.
Puree the garlic and ginger together with 250ml of water to make a runny paste. In a deep pot warm the oil and brown the chicken pieces in a single layer removing each as it is done and draining on kitchen paper. Cook the onion in the remaining oil. Add the garlic and ginger puree and cook until the water is driven off. Add the other half of the spices and stir for about 30 seconds. Remember all spices must be thoroughly heated to give the right flavour. Add the tomato and cook on a medium heat until you get a thick paste, about 5 minutes.
Add the yoghurt a little at a time stirring it in to prevent curdling before you add more. Put in the remaining water and salt, followed by the chicken. Bring to the boil. Reduce to a simmer and cover for 25-30 minutes.
Add the cream and garam masala. Cook on a medium heat stirring all the time until the consistency of sauce meets your preference.
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