Ingredients
Chicken thighs, skinned, rinsed and wiped dry (12large), green chilies preferably serranos (4tsp), minced garlic (1tbsp), ginger root peeled and minced (1tbsp), finely chopped onions (2c), oil (2tbsp)garam masala (1 1/2tsp), chopped cilantro (1/4c), salt (2tsp or to taste), chopped cilantro (1/2c), tomatoes, chopped liquid (1can about 28 ounces), cayenne (3/4tsp), turmeric 93/4tsp), cumin powder (1 1/2tsp), coriander powder (1tbsp), yogurt (1 cup) and 1 teaspoon cornstarch .

Method of preparation:-
Take a bowl, mix yogurt and cornstarch in it until it gets smooth and then keep it aside. Take a large saucepan with lid, place it over medium-high heat and heat oil in it. Add onions in it and sauté them for about 6 to 8 minutes until they starts to change color. Then turn down the heat to medium and sauté onions for about 10 minutes until they get dark golden brown color. Mix chilies, garlic and ginger in it and sauté them for about 2 minutes. Now increase the heat to medium high and add chicken in it and then cook it for about 6 to 8 minutes until it gets brown. Then turn down the heat to medium and add cayenne pepper, turmeric, cumin, coriander over the chicken. Mix it and cook it for about 2 to 3 minutes. Then add yogurt mixture, tomatoes, salt and cilantro in it. Mix it and cover the pan and then keep it to boil. Now turn down the heat to low and keep it to simmer for about 25 minutes until the chicken gets cooked. Take off the pan from heat, mix garam masala and cilantro leaves in it. Decorate the chicken with rest of cilantro and then serve it roti or rice.