In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once shimmering, add boneless chicken thighs in batches to avoid overcrowding. Cook for about 3 minutes on each side until they are beautifully browned. Remove the chicken from the pan and set it aside on a plate, allowing the skillet to retain those flavorful bits.

Lower the heat to medium and pour in the remaining oil into the same skillet. Add finely chopped onions, stirring frequently for 4-5 minutes until the onions are translucent and slightly caramelized.

Introduce minced ginger, garlic, and diced jalapeño to the pan, stirring continuously for about 1 minute.

Sprinkle in the chili powder, cumin, ground coriander, cardamom, garam masala, salt, and black pepper. Sauté for an additional minute.

Stir in the halved cherry tomatoes, tomato paste, and about ½ cup of water to help create a thick, smooth sauce. Bring this vibrant mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes.

Return the browned chicken thighs to the skillet, nestling them in the tomato sauce. Let everything simmer together for an additional 15 minutes.

Once the Chicken Bhuna has reached your desired thickness, remove it from the heat. Garnish with freshly chopped cilantro and a squeeze of lemon juice.