Chicken Tikka Masala
Focacciastuffing
Combine Chickenthighs, Garam Masala and 2/3 of the Oil in a bowl, and mix well.
If time permits, rest in fridge for 8-48 hours.
1
Mix chicken thighs with first amount of oil and salt, as well as the garam Masala. Divide onto bakingsheets and brown well at 230C with convection, max humidity 50% untill browned in spots, about 12-18 minutes.
Cut chicken in small bitesized pieces.
Place Onions in a skillet with second batch of oil and salt, cover, and cook for 10 minutes on medium heat. Uncover and cook untill onions are translucent, about 20 minutes. Add garlic and ginger and cook 1 minute.
Pour in crushed tomatoes, coconut milk and MSG. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook, stirring occasionally, until flavors blend and sauce is slightly reduced . Make sure the stew reaches 75C throughout.
2
Serve with white Rice or focaccia and some cilantro sprinkled atop.