I can't tell you how many times I've made this wonderful dish! It is now a staple in my house. I make it exactly as written, except I usually use 8 thighs (I buy them from Costco & they come 4 per package). Because of the extra pieces, I add a bit extra of all spices and a small can of tomato sauce for extra liquid. I prefer a creamy texture to my sauce, so at the end of the cooking time I remove the bay leaves and cinnamon and use my stick blender to puree most of the sauce - you can do it right in the pan, just move the chicken to the side. It also helps incorporate the excess oil that floats to the top. Oh, and if you have a small 'bullet' type blender, it is perfect for making the onion/garlic/ginger paste.
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I can't tell you how many times I've made this wonderful dish! It is now a staple in my house....