Keyword: chicken, gluten free, good for groups, hearty
Servings: 8
Ingredients
For the marinade:
1.5lbschicken thighsboneless
1cupyogurt
1Tbsplemon juice
2tspgaram masala
1 ½tspturmeric
1/2tsppepper
1/4tspgingerdried
For the sauce:
4Tbspbutter
1 ½onions
1 ½Tbspgingerfresh
1serrano pepper
6clovesgarlic
3 ½Tbspgaram masala
1 ½Tbsppaprika
500gramstomato sauce(about 18 oz)
1tspsaltor to taste
2green bell peppers
213 oz canscoconut milk
cilantroto garnish
Instructions
Marinate the chicken: in a shallow bowl, combine the yogurt with marinade spices and stir well to combine. Cut the chicken into bite sized pieces and toss in the yogurt mixture. Cover and refrigerate at least 3 hours, but better overnight or for 24 hours.
When you're ready to cook, prep the ingredients. Mince one onion and dice the remaining half. Dice the peppers and grate or mince the garlic, serrano pepper, and ginger. Preheat the oven to broil.
Heat the butter in a large skillet. Add the one minced onion and cook 5 minutes over medium-low heat to soften. Add the garlic, serrano pepper, and ginger and stir occasionally to prevent sticking. Cook another 20 minutes until the mixture has softened and browned.
Cook the chicken: lay on a wire rack over a baking sheet and broil for 8 minutes or until a thermometer inserted reads 165°F. When it's done, set aside.
Add the garam masala and paprika and stir, cooking another minute or two until fragrant. Add a tablespoon or two of water if things start to stick.
Add the tomato sauce, then transfer the entire mixture to a blender and blitz until smooth.
Return to the pan and add the green peppers and remaining onion. Simmer on low for 30 minutes over medium-low. It should thicken into nearly a paste consistency.
Add the coconut milk and stir well. Add salt to taste, then add chicken.
Serve with basmati rice, naan, and top with cilantro.