In a large wok, heat 2 tablespoons of high smoke point oil over medium-high heat until shimmering. Add the 1½ lbs of skinless, bone-in chicken thighs, searing them for about 3-4 minutes per side until golden brown. Remove the chicken and set aside.

In the same wok, add the crushed garlic and freshly grated ginger, stirring for about 3-4 minutes until fragrant. Scrape any browned bits from the bottom of the wok as you stir.

Introduce the 1 lb of quartered Roma tomatoes, 1½ teaspoons of salt, 1 teaspoon of Kashmiri chili powder, 1½ teaspoons of freshly ground black pepper, 1 teaspoon of red pepper flakes, and half the garam masala. Stir for about 20-25 minutes until tender.

Return the seared chicken to the wok, adding the remaining garam masala, 2 slit green chilies, freshly chopped cilantro, and 3 tablespoons of julienned ginger. Reduce heat to low-medium and simmer uncovered for 5 minutes, stirring occasionally.

Gently stir in some crushed cumin and coriander seeds, along with 1 tablespoon of butter or ghee if desired. Garnish with leftover cilantro and julienned ginger before serving.