Chef Bobby Flay’s winning recipe from a throwdown challenge
|2||cups whole milk Greek yogurt|
|3||tablespoons ancho chili powder|
|2||teaspoons ground cumin|
|2||teaspoons ground coriander|
|2||teaspoons ground fennel|
|2||teaspoons ground turmeric|
|1||teaspoon ground cardamom|
|1||teaspoon ground cloves|
|1||teaspoon ground chile de arbol or cayenne powder|
|1||teaspoon ground black pepper, plus more for seasoning|
|2||cloves garlic, finely chopped|
|1||tablespoon finely chopped fresh ginger|
|6||boneless, skinless chicken thighs|
|½||cup melted ghee|
|2||tablespoons ghee or canola oil|
|1||medium yellow onion, halved and thinly sliced|
|2||-inch piece fresh ginger, peeled and finely grated|
|1||serrano chile, finely diced|
|3||cloves garlic, finely chopped|
|1||tablespoon tomato paste|
|2||teaspoons smoked Spanish paprika|
|2||teaspoons garam masala|
|1||(28-ounce) can plum tomatoes, pureed until smooth|
|¼ to ½||teaspoon chile de arbol or cayenne powder (depending on how spicy you like it)|
|Salt and freshly ground black pepper|
|¾||cup heavy cream|
|Chopped cilantro leaves|
|1||red onion, cut into thin rings and soaked in ice water|
Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the breasts with ghee and season both sides with salt and pepper, to taste. Arrange on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side.
Remove the chicken from the heat and to a cutting board. Let the chicken rest for 5 minutes and cut it into 1-inch thick slices. Transfer the chicken to a platter and serve.
Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the chile de arbol or cayenne and ½ cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves.