I won't go into a long description of what goes into this recipe. Let me just say that this is another very tasty way to cook chicken thighs. We have a spice-rich marinade that fills the kitchen and the whole apartment with spicy aromas, and a delicate tomato and cream sauce. I try to take chicken thighs without a bone, it's more convenient for me. You can take them with a bone and either remove it or cook them with a bone inside. Most importantly, do not try to save on cream by using less fat, it will curdle while heating, ruining the appearance and texture.
Peel and finely chop the garlic, chop the ginger into thin julienne strips.
Marinate the chicken using all the ingredients on the list except the ingredients for the sauce. Stir to combine. Allow to marinate for at least 30 minutes.
While the chicken is marinating prepare the ingredients for the sauce. Tomato puree and cream 100 ml each. Take the cream out of the fridge beforehand so that it warms up. Pour the bouillon cube with boiling water and stir until dissolved.
Fry chicken thighs for 3 to 4 minutes on each side in a large skillet over medium heat. Place skin side down, flip after 4 minutes.
Pour in the bouillon cube dissolved in water, 100 ml of passata and 100 ml of cream. Reduce heat to low and stir. Cover and cook for 5 to 7 minutes.