Prepare the chicken by patting the chicken thighs dry and seasoning them generously with salt and pepper.

In your preheated skillet, pour in the olive oil and allow it to heat for about 1 minute. Carefully add the seasoned chicken thighs, searing for 3-4 minutes on each side until golden brown.

Using the same skillet, add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.

Stir in the minced garlic, grated ginger, and minced jalapeño (if using). Cook for an additional minute.

Pour in the crushed tomatoes and tomato sauce, followed by garam masala, turmeric, cumin, chili powder, and cayenne pepper if desired. Cook for about 2-3 minutes.

Reduce heat to low and simmer the sauce for 15-20 minutes, stirring occasionally until it thickens.

Add heavy cream and room temperature yogurt, stirring until smooth and cook for another 2-3 minutes.

Return seared chicken to the skillet, nesting it into the sauce, ensuring each piece is coated.

Cover the skillet and let the chicken simmer in the sauce for another 10-15 minutes until tender.

Remove from heat, garnish with cilantro, and serve over basmati rice or alongside naan.