Chicken Tikka Masala with Potatoes and Broccoli

2 poundsButterball or Fingerling potatoes
4 Chicken thighs
Salt and pepper
1 tablespoonGround cumin
Oil
½White onion, julienned
4 clovesGarlic, peeled and minced
3 tablespoonsWhite wine
1 bunchBroccoli, cut into florets
1 cupSaucery's Tikka Masala
¼ cupVegetable or chicken stock, if needed

 

In a small pot, start potatoes in cold water and bring to a boil. Cook until tender, strain and set aside to cool.

Generously season thighs with salt, pepper, and ground cumin.

Turn a non stick or cast iron pan on high heat, and add enough oil to cover the bottom of the pan.

When the oil shimmers, add the thighs skin side first to the pan, leaving a half inch of space between each thigh. Donít crowd the pan, this will prevent you from getting nice, even, brown crust.

Once the thighs are G.B.D. Golden Brown Delicious, turn over for and repeat. The searing allows all the juices to stay inside the meat.

Remove from pan. Add sliced onions and saute until translucent. Add garlic and saute for 15 seconds.

Remove from heat and deglaze with white wine, turn heat back on, scraping the bottom of the pan. This step is important; the bottom of the pan is where the flavors are.

Once the wine is reduced 80%, place chicken thighs back in the pan with the broccoli florets and halved potatoes.

Cover half way with Tikka Masala. You may need more Tikka based on how saucy you want to get. If the sauce seems too thick, add some vegetable stock to thin out to your liking.

Cover, and simmer on low for 10-15 minutes.

Serve with rice or side salad. Bon Appetit!


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