Prep time: 15 mins & overnight to marinate
Cook time: 30 mins
Serves: 4
INGREDIENTS:
2lbs boneless chicken thights
1/2 cup tandoori marinade
1/2 tsp freshly ground pepper
3 tbsp vegetable oil
2 tsp ginger
2 medium cloves garlic
1 medium onion, approx 1 cup
1 tbsp garam masala
1/2 tsp cayenne powder
1/2 tsp crushed fennel seed
1 tbsp tomato paste
1 1/3 cups chicken broth
1 serrano chile, thinly sliced
2/3 cup heavy cream (or coconut milk)
1 tsp kosher salt, to taste
3 tbsp chopped cilantro
2-4 tbsp cool butter (optional)
DIRECTIONS:
The day before you are planning to make this dish, mix the chicken with the pepper and tandoori marinade. Let marinate overnight.
Heat the vegetable oil in a 4-qt pan. Add the onion, ginger, garlic, and stir over high heat until lightly browned, about 5 minutes. Stir in the sliced chilies. Add the garam masala, cayenne and fennel seed. Scrape the mixture into a blender.; add tomato paste and chicken broth. Blend until very smooth.
Pour mixture back into the pan, and cream and bring to a gentle boil. Reduce heat and simmer, stirring often, until reduced to about 2 cups.
Meanwhile grill the chicken breasts until just done. Let cool, then slice into strips or cubes. Add the chicken to the sauce in the pan.
Cut the butter into chucks and whisk into sauce till blended. Season with salt and pepper to taste, adding more garam masala if desired. Sprinkle with chopped cilantro. Serve with basmati rice.
