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8–10 Portions (2 Qts. Sauce)
Meat & Poultry Entrees / Global Curry
In a stainless steel mixing bowl, combine 1 cup Greek yogurt, 1 Tbsp. RC Ginger Puree, 1 Tbsp. minced garlic, 2 Tbsp. Indian spice blend, and 2 Tbsp. lime juice. Add 3 lbs. cubed chicken thighs or breasts, tossing until thoroughly coated. Cover and refrigerate for a minimum of 4 hours (overnight preferred for maximum tenderness).
Heat 2 Tbsp. vegetable oil in a heavy saucepot over medium-high heat. Add 1 cup chopped shallots and cook until deeply caramelized. Add 1 Tbsp. minced garlic and cook until golden. Stir in ¼ cup tomato paste, 1 Tbsp. ground coriander, 1 Tbsp. cumin, and 1 Tbsp. chili powder. Reduce heat to medium-low and cook, stirring constantly, until the tomato paste darkens into a rich mahogany red.
Whisk in 1 quart prepared RC Thai Coconut Yellow Curry Stir-Fry Sauce Mix, 13.5 oz. coconut milk, and 28 oz. canned tomatoes. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon. Stir in RC Lemongrass, Cilantro, and Jalapeño Flavor Concentrates. Season to taste with fresh lime juice and salt.
Spread the marinated chicken cubes onto parchment-lined sheet pans in a single layer. Roast in a preheated 450°F convection oven (or under the broiler) for 8 to 10 minutes until edges are charred and slightly browned.
Transfer charred chicken directly into the simmering Tikka Masala Sauce. Simmer gently over low heat for 10 to 15 minutes until chicken reaches a minimum internal temperature of 165°F and becomes fork-tender. Serve hot over steamed Basmati Rice and garnish with sliced scallions.
Curry Base Foundation: Utilizing RC Thai Coconut Yellow Curry Stir-Fry Sauce Mix provides a standardized blend of aromatic lemongrass, turmeric, and coconut solids that cuts sauce preparation time in half while maintaining scratch-made richness.
Fresh Ginger & Flavor Concentrates: Incorporating RC Ginger Puree and liquid botanical extracts (Lemongrass, Cilantro, and Jalapeño) ensures bright herbal aroma across high-volume steam table holding without color fading.
Tandoori Char Mimicry: High-heat convection roasting at 450°F caramelizes the yogurt marinade, accurately replicating the smoky exterior charred notes of a traditional Indian clay tandoor oven.
