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1
Prepare the Marinated Chicken: Stir together yogurt, ginger, cumin, garlic, coriander, salt, cardamom, turmeric, and pepper in a medium bowl. Add chicken thighs, and stir to coat. Cover and refrigerate at least 4 hours up to overnight (or, cover and let stand at room temperature for 1 hour).
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2
Prepare the Masala Sauce: Place an oven rack 6 inches from heat and preheat broiler to HIGH. Toss together onion, garlic, ginger, tandoori masala, garam masala, and 1 tablespoon of the melted ghee on a large rimmed baking sheet. Broil until browned, about 3 minutes. Nestle tomato halves, skin-side up, in vegetable mixture. Drizzle remaining 1 tablespoon melted ghee over tomatoes. Broil until skin is blistered and separated from the flesh, about 3 minutes. Remove and discard skins.
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3
Stir onion and tomato mixture, and continue to broil, until tomatoes have released juices, about 3 minutes more. Transfer mixture from oven into a blender. Add cream, almond butter, lemon juice, and salt; blend until smooth, about 30 seconds. Keep warm.
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4
Remove chicken from marinade, scraping off as much marinade as possible; discard marinade. Place chicken on a baking sheet, and broil until a thermometer inserted into the thickest portion registers 180u00b0F, about 12 minutes. Remove from oven, and let stand 5 minutes. Chop chicken into 1 1/2-inch pieces. Stir chicken into masala sauce. Garnish with cilantro, and serve hot with steamed basmati rice and naan flatbread.
