In a large bowl, combine soy sauce, balsamic vinegar, minced ginger, minced garlic, cumin, and optional tandoori masala. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 6 hours.

Take the marinated chicken thighs out of the refrigerator about 30 minutes before cooking to reach room temperature. Preheat your oven to 170°C (340°F).

Heat a large skillet over medium-high heat and add a splash of oil. Sear the marinated chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove and set aside.

In the same skillet, reduce heat to medium, add chopped red onion, dania stems, minced garlic, and ginger. Sauté for 3-4 minutes until the onion is translucent.

Stir in tomato paste and a splash of hot water, cooking until thickened—about 5 minutes. Add smoked paprika, chili flakes, and season to taste.

Pour in the cream, add bay leaves, and stir. Bring to a gentle simmer for about 10 minutes.

Transfer seared chicken thighs into a baking dish, pour the creamy sauce over and cover with aluminum foil.

Bake in the preheated oven for 40-45 minutes until the chicken reaches an internal temperature of 75°C (165°F).

Once baked, let it rest for a few minutes before serving. Enjoy warm with fluffy rice or mashed potatoes.