In a large Mixing Bowl, whisk together the 1 cup yogur de leche entera natural, 4 dientes de ajo picados, 1 tbsp jengibre fresco rallado finamente, 1 ½ tsp garam masala, 1 ½ tsp comino molido, 1 tsp cúrcuma molida, chili powder, 1 tsp sal kosher, and Neutral Oil. Add the 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas chunks and toss well to coat every piece. Cover and refrigerate for at least 1 hour, or ideally overnight for the deepest flavor.

When ready to cook, position an Oven rack in the top position and set the Broiler to high. Line a Baking Sheet with Aluminum Foil and place a Wire Rack on top. Arrange the marinated 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas pieces in a single layer on the Wire Rack, shaking off any excess marinade.

Broil the 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas for 10–12 minutes, flipping once halfway through, until the pieces are cooked through and have charred spots on the edges. The char is key — it adds the signature smoky flavor. Set aside.

While the 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas broils, melt the 2 tbsp mantequilla sin sal with the Neutral Oil in a large, deep Skillet or Dutch Oven over medium heat. Add the diced 1 cebolla amarilla grande picada finamente and cook, stirring occasionally, for 10–12 minutes until softened and lightly golden. Don't rush this step — well-cooked onions form the flavor base of the sauce.

Add the 4 dientes de ajo picados and 1 tbsp jengibre fresco rallado finamente to the onions and cook for 2 minutes, stirring constantly, until fragrant. Then add the 1 ½ tsp garam masala, 1 ½ tsp comino molido, 2 tsp cilantro molido, chili powder, and 1 tsp cúrcuma molida. Stir and cook the spices for 1–2 minutes until they smell deeply aromatic and begin to stick to the pan slightly.

Add the 1 tbsp pasta de tomate and stir it into the spiced onions. Cook for 2 minutes, letting it caramelize slightly. Pour in the 1 lata tomates triturados and 1 tsp sal kosher, stir everything together, and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the sauce has thickened and darkened in color.

Reduce the heat to low and stir in the 1 cup crema pesada. Taste the sauce and adjust 1 tsp sal kosher as needed. If the 1 lata tomates triturados are quite acidic, stir in the 1 tsp azúcar granulada para equilibrar la acidez to balance. Let the sauce simmer gently for 5 minutes.

Add the broiled 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas pieces (along with any resting juices from the pan) into the sauce. Stir gently to coat all the chicken, then simmer together for 5–8 minutes over low heat so the 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas absorbs the sauce flavors.

Ladle into bowls or a serving dish. Drizzle with a swirl of 1 cup crema pesada and scatter fresh 2 tsp cilantro molido over the top. Serve immediately with basmati rice, naan, or both.