Combine all marinade ingredients in a large bowl. Add the chicken pieces and toss until every piece is fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Set your oven broiler to high and line a baking sheet with foil. Arrange the marinated chicken pieces in a single layer with space between each piece.

Broil the chicken for 10-12 minutes, flipping once halfway through, until the edges are slightly charred and the chicken is cooked through. Set aside.

Heat oil or ghee in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 18-20 minutes until deeply golden and jammy. Do not rush this step.

Add the minced garlic and grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.

Add all the dry spices — garam masala, coriander, cumin, smoked paprika, and turmeric. Stir constantly for 60 seconds to bloom the spices in the oil.

Pour in the crushed tomatoes. Add the salt and sugar, stir to combine, and simmer over medium heat for 10 minutes until the sauce thickens slightly and deepens in color.

Pour in the full-fat coconut milk and stir until fully incorporated. Simmer for 5 minutes.

Add the broiled chicken pieces to the sauce. Stir gently to coat and simmer for 5-10 more minutes until the sauce is thick enough to coat a spoon.

Taste and adjust salt. Let the dish rest for 5 minutes off the heat, then top with fresh cilantro and serve over basmati rice with warm naan.