In a large dutch oven, melt butter. Sprinkle chicken thighs with salt and pepper and add to dutch oven. Cook for 6-8 minutes on each side, until nicely browned. Transfer to a plate.
Add onion, garlic, and ginger to pot. Cook until translucent, then stir in all spices and tomato paste. After about 2 minutes, add chicken broth, tomato puree, and cream.
Place chicken thighs back into stew and bring to a boil. Reduce heat and simmer for 45 minutes.
Add potatoes and simmer for an additional 30-45 minutes, until potatoes are cooked through and sauce is thick enough to coat the back of a spoon.
Serve with a dollop of greek yogurt, some torn mint, and naan.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/05/07/indian-spiced-chicken-tomatoes-cream/