| 4 tbl (total) | butter |
| 1 tsp (total) | salt |
| 1 large | onion, chopped |
| 4 tsp | grated fresh ginger |
| 1 | serrano pepper (or ½ a jalapeno), minced, with the seeds and ribs removed |
| 5 cloves | garlic, peeled and run through a garlic press |
| 1 tbl | graham masala |
| 1 tsp |
ground coriander |
| ½ tsp |
ground cumin |
| ½ tsp | ground black pepper |
| 1½ cups | water |
| ½ cup |
tomato paste |
| 1 tbl |
sugar |
| 1 cup |
cream |
| 2 lbs |
boneless skinless chicken thighs |
| 5 or 6 oz container |
Greek yogurt |
| 2 tbl |
chopped cilantro |
| 2 to 4 |
green onions, just the green parts, thinly sliced |
| Basmati rice, cooked |
Put the onion, ginger, garlic, and serrano pepper in
a bowl
and set aside. Add
the graham masala,
coriander, cumin, and pepper to a second small bowl and set
aside.
Melt 2 tbl of the butter a large saucepan with a lid
over
medium heat. Add
the onion mixture and
cook for approximately 10 minutes until the onions are
softened and browned on
the edges. Add
the graham masala mixture
and stir it in well. Cook
this for 3
more minutes. Add
the water and tomato
paste, stir well, and scrape any bits off the pot and into the
sauce. Add the
sugar and 1 tsp of the salt and bring
the sauce to a simmer. When
it starts
simmering turn the heat off and add the cream.
Now use an immersion blender to make the sauce as
smooth as possible. After
blending, turn the heat on and bring
the sauce back to a simmer.
When it
comes to a simmer whisk in last 2 tbl of butter. Take the sauce off
the heat and put the lid
on.
Trim any fat or gristle off the chicken thigs as
necessary. Put
the chicken in a bowl and
add 1 tsp of salt. Stir
this well. Now
add the yogurt and stir everything again.
Get out a baking pan with a wire rack that fits it. Cover the baking pan
with aluminum foil to
make clean up easier. Adjust
your over
racks to make sure the baking rack is 6” below your oven
broiler.
Put the chicken on the wire rack and spread it out
as well
as possible. Broil
the first side of the
chicken for approximately 8 to 10 minutes.
The chicken should be browned on the edges. Take the chicken
out, flip it, and broil for
another 8 to 10 minutes.
Make sure the
internal temp of the chicken is at least 175°.
Take the chicken out and let it rest for 5 minutes,
then cut it into
bite sized pieces.
Reheat the sauce.
Bring it to a simmer and add the cut-up chicken. Add the cilantro,
stir it in and serve over
the rice. Garnish
with the green onions
and some extra cilantro if you would like.