In a large bowl, combine the chicken thighs with minced garlic, grated ginger, soy sauce, balsamic vinegar, cumin, tandoori masala, and fresh rosemary. Mix well to coat the chicken thoroughly, then cover the bowl with plastic wrap. Let it marinate in the refrigerator for 24 hours for optimal flavor, or at least 6 hours if you're short on time.

Before you start cooking, remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for about 30 minutes.

Heat a large skillet over medium-high heat and add a drizzle of cooking oil. Once hot, place the marinated chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until golden brown but not fully cooked through.

In the same skillet, add chopped red onions, minced dania stems, extra garlic, and ginger. Sauté these aromatics over medium heat for about 4-5 minutes until the onions are softened and fragrant.

Stir in the tomato paste along with a quarter cup of water or chicken stock. Continue cooking on medium heat, stirring frequently for around 5 minutes until the mixture thickens and darkens in color.

Reduce the heat to low and add the double cream along with the bay leaves to the skillet. Allow this creamy mixture to simmer for about 10 minutes, stirring occasionally until it thickens slightly.

Preheat your oven to 170°C (340°F). In a casserole dish, place the seared chicken thighs evenly, then pour the creamy sauce over the top, ensuring the chicken is well-coated. Cover the dish with aluminum foil.

Transfer the covered casserole dish to the preheated oven and bake for 40-45 minutes.

Once baked, carefully remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped dania leaves before serving.