In a large bowl, combine your chicken thighs with minced garlic, ginger, soy sauce, balsamic vinegar, cumin, and optional tandoori masala. Mix well to ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 24 hours.

On the day of cooking, remove the marinated chicken thighs from the refrigerator. Let them sit at room temperature for about 30 minutes before cooking.

Heat a large skillet over medium-high heat and add a drizzle of oil. Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes or until they reach a beautiful golden-brown color. Flip the thighs and cook for an additional 3-4 minutes. Once browned, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium and add the chopped red onion, dania stems, minced garlic, and ginger. Sauté for 2-3 minutes until the onions become translucent and fragrant.

Add the tomato paste along with your chosen spices to the skillet. Stir everything together and pour in a splash of water to loosen the mixture. Allow it to simmer for about 5 minutes until it thickens slightly.

Stir in the double cream and bay leaves, mixing well to incorporate everything. Reduce the heat to low and let the sauce simmer gently for about 10 minutes.

Preheat your oven to 170°C (340°F). In a casserole dish, place the seared chicken thighs in a single layer. Pour the creamy sauce over the chicken, ensuring each thigh is covered. Cover the dish with aluminum foil and bake for 40-45 minutes.

Once the baking time is complete, remove the casserole from the oven and let it rest for a few minutes. Pair your Ginger Garlic Chicken Thigh Bake with steamed rice or chapati.