In a medium bowl, combine the chicken thighs with the yogurt, and half the garlic, ginger, and salt in a bowl.  Stir together and set aside for whatever time you’ve got...you can use them right away, in an hour, or up to a day.

Cook your rice according to directions.

In a large (4 quart), heavy pan with a lid, heat the oil or ghee on medium heat.  Once it's hot, add the minced onions and cumin seeds.  Cook 5 minutes, until browned at edges.

Add the remaining ginger and garlic and cook 1 to 2 minutes more. 

Then add the remaining salt, turmeric, garam masala, coriander, and cayenne/chile powder and cook for 2 minutes.

Add the tomatoes and cook until they begin to break down, around 4 minutes.

Add the tomato paste, cook for another 2 minutes.

Finally, add the chicken and yogurt marinade from bowl plus the water, and stir to combine.  Bring everything to a simmer while stirring.  Simmer 40 to 45 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly and not burning or sticking to the bottom.

The chicken is done when it's cooked through and very tender.  Taste and adjust seasoning as needed, though I strongly recommend tasting throughout the last 20-30 minutes and layering seasoning as needed.  Serve with rice.