Marinate the chicken thigh with the yogurt, salt, turmeric, coriander and chili powder. Mix it well until the tight coated with the marination
Set aside and keep the chicken in the fridge for 30 minutes.
In a pot, heat 4 tbsp cooking oil. Add the cardamom seeds, cloves, bay leaves, dried chili, cumin seeds, fennel seeds. Stir it for 2 minutes until the aroma is out.
Add the ginger garlic paste, the turmeric powder, chili powder, cumin powder, coriander powder. Stir it a moment.
Add chopped red shallot/onion. Stir it well an cooked it in a low medium heat for 5 minutes until shallot soft. Stir it properly to avoid onion burned.
Add the chopped tomatoes. Cook them together for 30 minutes until the tomatoes very soft and oilly. Keep stirring it.
Add the chicken thigh into the tomatoes mixture. Stir it for 1 - 2 minutes.
Add the chicken stock/water until the chicken is covered properly.
Cook/simmer the curry in low-medium heat until the curry is thickened and chicken thigh is well cooked. Stir it during 1 hour cooking.
Season the curry with salt.
Prepare raita: mixing the yogurt with the cucumber, tomatoes and season it with salt, pepper, coriander and cumin powder.
After one hour cooking, the curry should be thicken already. If not, you may add some cornstarch. Serve it with a bowl of basmati rice and a bowl of raita.
