In a Mixing Bowl, toss the 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas with the ½ tsp sal and ½ tsp cúrcuma until evenly coated. Set aside to marinate at room temperature while you prep the other ingredients (at least 10 minutes).

Mix together all the spices in the spice blend (2 tsp comino molido, 2 tsp cilantro molido, 1 ½ tsp garam masala, ½ tsp cúrcuma, ½ tsp pimienta de cayena ajustar, and ½ tsp sal) in a small Mixing Bowl. Set aside.

Heat the 3 tbsp aceite neutro como vegetal o canola in a large, heavy-bottomed Skillet or wide Pot over medium-high heat. Add the diced 2 cebollas amarillas finamente picadas and cook, stirring frequently, for 12–15 minutes until they are deeply golden brown.

Add the minced 5 dientes de ajo picados and grated 1 tbsp jengibre fresco rallado o finamente picado to the Skillet. Stir constantly and cook for 2 minutes until fragrant and the raw smell disappears.

Add the spice blend to the Pot. Stir vigorously for 60–90 seconds, coating the onion mixture. If the spices start to stick, add a small splash of Water to deglaze.

Pour in the 1 lata de tomates triturados and stir to combine. Cook over medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens, darkens slightly, and 3 tbsp aceite neutro como vegetal o canola begins to separate at the edges.

Reduce the heat to medium-low. Add the room-temperature ½ cup yogur natural de leche entera a temperatura ambiente one tablespoon at a time, stirring constantly after each addition to prevent it from curdling. Once all the ½ cup yogur natural de leche entera a temperatura ambiente is incorporated, stir and cook for 2 more minutes.

Add the marinated 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas to the Pot. Stir well to coat every piece in the sauce. Increase heat to medium-high and cook for 5 minutes, stirring occasionally, until the chicken is sealed and no longer pink on the outside.

Pour in the Water (or Chicken Broth). Stir, then bring to a gentle boil. Reduce heat to medium-low, cover with a lid, and simmer for 20 minutes, stirring once or twice, until the 2 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1.5 pulgadas is fully cooked through and tender and the sauce has thickened.

Stir in the ¼ cup crema pesada (opcional) (or ¼ cup crema de coco (alternativa opcional a la crema pesada)) if using. Taste the curry and adjust seasoning — add ½ tsp sal if needed, a pinch of 1 tsp azúcar para equilibrar la acidez if it tastes too acidic, or a pinch more ½ tsp pimienta de cayena ajustar if you want more heat. Simmer uncovered for 3–5 more minutes to let the flavors meld.

Remove from heat. Garnish generously with fresh 2 tsp cilantro molido and serve immediately with basmati rice or warm naan. Offer 1 small limón cortado en gajos para servir wedges on the side for a bright finishing squeeze.