CHICKEN MASALA

SMOKIN RAYS CHICKEN MASALA

2 TBSP SPICE COACH SOUTH ASIAN BLEND

2 TSP KOSHER SALT, DIVIDED

1/2 TSP FRESHLY GROUND BLACK PEPPER

1 1/2 #   CHICKEN THIGHS (SKINLESS BONELES) AND CUT INTO 1-INCH CUBES

1 CUP PLAIN WHOLE MILK YOGURT

1/4 CUP VEGETABLE OIL, OR GHEE (SEE NOTE)

1 LARGE ONION, SMALL DICE

4 CLOVES GARLIC, MINCED

1 TBSP GRATED FRESH GINGER

1 MEDIUM SERRANO CHILE, SEEDED AND MINCED

2 OZ TOMATO PASTE, MIXED WITH 3 OZ OF WATER

½ CUP CONDENSED COCONUT MILK

½ CUP HEAVY CREAM

1 OZ UNSALTED BUTTER

1 TBSP LIME JUICE

FRESH MINT LEAVES

1. COMBINE 1 TABLESPOON OF THE SPICE COACH ASIAN BLEND, 1 TEASPOON OF THE SALT AND PEPPER IN A 1-GALLON RESEALABLE BAG. SEAL AND SHAKE THE BAG TO COMBINE. ADD THE CHICKEN AND SHAKE TO COAT. ADD THE YOGURT TO THE BAG, SEAL AND SQUISH TO COAT. REFRIGERATE THE BAG IN A LEAK PROOF CONTAINER FOR 30 MINUTES AND UP TO 1 HOUR.
2. HEAT THE VEGETABLE OIL IN A PAN OVER MEDIUM-HIGH WITH THE ONION AND REMAINING TEASPOON OF SALT, AND COOK UNTIL THE ONION STARTS TO BROWN AROUND THE EDGES, APPROX 5 MIN, STIRRING OCCASIONALLY. REDUCE THE HEAT TO MEDIUM-LOW AND ADD THE GARLIC, GINGER, AND CHILE. COOK, STIRRING CONSTANTLY, UNTIL THE ONIONS HAVE SOFTENED AND BROWNED COMPLETELY, APPROXIMATELY 3 MINUTES. SPRINKLE WITH THE REMAINING TABLESPOON OF GARAM MASALA AND STIR TO INCORPORATE AND REMOVE TO A BOWL OR DISH.
3. PLACE MARINADED IN SAME PAN AND TURN TO HIGH HEAT. COOK UNTILL ALL LIQUID IS GONE AND STARTS TO BROWN (APPROX 8 MIN)
4. ADD THE TOMATO MIX AND COOK, STIRRING OCCASIONALLY, UNTIL THEY HAVE REDUCED SLIGHTLY AND DEEPENED IN COLOR.
5. ADD COCONUT, CREAM, ONIONS AND REMAINING SPICE COACH SOUTH ASIAN BLEND AND COOK TILL THICKEND
6. TURN OFF HEAT, STIR IN LIME JUICE AND BUTTER.
7. SERVE OVER BASMATI RICE ANDGARNISH WITH MINT

NOTE:

• GHEE IS A BROWNED CLARIFIED BUTTER THAT HAS A MORE AUTHENIC FLAVOR.
• IF YOU WANT LESS SPICY OMIT THE SERRANO PEPPER