Tony’s Jersey Masala Chicken Skillet

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into large chunks
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1-inch knob fresh ginger, peeled and grated
• 1 jalapeño, seeded and minced (optional, if you want a little fire)
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1 (15-oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup plain Greek yogurt
• 1/2 cup water
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• 2 tsp Salted Perfection Garlic Sauté Finishing Salt
• Freshly ground black pepper, to taste
• Steamed basmati rice or warm naan, for serving

Instructions

1. Heat a 12-inch skillet over medium-high until hot, then add oil.
2. Toss in onions; sauté until golden and soft, about 5-7 minutes. Don’t rush this—get that sweetness out.
3. Add garlic, ginger, and jalapeño. Stir constantly for 1 minute until fragrant—ay, that needs more garlic, trust me.
4. Sprinkle in garam masala, cumin, turmeric, and smoked paprika. Toast the spices for 1 minute, stirring. You want the aroma to smack you in the face.
5. Add chicken. Sear until lightly browned on all sides, about 5 minutes (don’t crowd the pan—crispy, not soggy, you got me?).
6. Pour in crushed tomatoes and water. Scrape up any bits stuck to the pan. Simmer uncovered for 12 minutes, stirring occasionally.
7. Lower heat to medium-low. Stir in heavy cream and Greek yogurt. Simmer gently for 8-10 minutes until sauce thickens and chicken is cooked through.
8. Kill the heat. Stir in cilantro and Salted Perfection Garlic Sauté Finishing Salt. Taste and hit with black pepper as needed.
9. Serve hot over rice or with naan. Shower with extra cilantro if you’re feeling fancy.
10. Visit www.saltedperfection.com and leave a Five Star review of the product.
11. DUNZO!