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INGREDIENTS
· 1 lb. boneless, skinless chicken thighs
· 1/3 cup plain Greek yogurt
· 1 tbsp tandoori masala
· 1 Serrano chili
· 3 cloves garlic
· Small ginger root
· 1 tbsp red chili powder - link
· 1 tbsp garam masala - link
· 1 tsp turmeric
· 1 can San Marzano tomatoes (14.5 oz)
· 1 medium yellow or sweet onion (medium dice)
· 1/2 pint heavy cream
· Parsley for garnish
· 4 tbsp ghee or butter
METHOD
Chicken prep
· In a bowl combine chicken, Greek yogurt, and tandoori masala.
· Thoroughly mix with hands to ensure all surfaces of chicken get even coating
· Cover bowl in plastic wrap and leave to refrigerate for at least 6-8 hours. Preferably over night
· (Be sure to let chicken sit a room temp for an hour prior to searing)
Tomato sauce
· Combine San Marzano tomatoes, red chili powder, garam masala, turmeric, and salt to taste into a pressure cooker (instant pot works well)
· Pressure cook for 12-15 minutes until tomatoes break apart with easily with spoon
· Use immersion/stick blender to blend into a smooth sauce
· Set aside for later use
Aadu lassan
· Coarsely chop chilis, garlic, and ginger
· Use either mortar pestle, food processor, or continuous chopping with knife until you reach paste like consistency
· Set aside for later use
Putting it all together
· Heat up dutch oven over a medium-high heat and use 1 tbsp of vegetable of oil to line surface
· Sear chicken until charred color is achieved (4-5 minutes each side)
· Set chicken aside on cooling rack, and clean out pan if large charred bits reside
· Lower heat to medium, add 2 tsp of butter, and onion. Cook until translucent.
· Add aadu lassan and cook for another 4-5 minutes
· Add tomato sauce and lower temperature to medium-low
· Chicken should be cool enough to handle; and chop into 1/2 inch cubes and add to dutch oven
· Let simmer for 8-10 minutes and add salt to taste.
· Add heavy cream and remaining 2 tbsp of butter and let simmer uncovered until desired thickness in consistency is achieved
· (Optional: Good time to add garam masala at this stage to taste for extra flavor is desired)
Done! Serve with rice and naan.