Instructions
1
In a blender, introduce the components for the masala condiment paste and purée until even.
2
Over medium bring to temperature, empty the masala condiment paste in a skillet or pot and pot-fry for 10 moments until fragrant.
3
introduce liquid or cooking oil 1 tablespoon at a time if the paste becomes too parched.
4
Don't overcook the paste.
5
Lower the fire slightly if needed.
6
introduce the cloves, cardamom, tamarind pulp, coconut whole milk, liquid, granulated sugar and table salt.
7
Turn the bring to temperature up and bring the mixture to heat to boiling point.
8
Turn the bring to temperature to medium low and stew for 10 moments.
9
swirl around occasionally.
10
It will reduce slightly.
11
This is the marinade/coulis, so non-sugary profile and adjust seasoning if necessary.
12
Don't worry if it's slightly sharp.
13
It will go away when roasting.
14
When the marinade/coulis has cooled, empty everything over the chicken and steep overnight to two days.
15
Preheat the oven to 425 F.
16
Remove the chicken from the marinade.
17
Spoon the marinade onto a greased (or aluminum lined) baking sheet.
18
Lay the chicken on top of the coulis (make sure the chicken covers the coulis and the coulis isn't exposed or it'll overcook) and spread the remaining marinade on the chicken.
19
char for 35-45 moments or until internal temp of the thickest part of chicken is at least 175 F.
20
Let chicken rest for 5 moments.
21
Brush the chicken with some of the cooking oil.
22
offer chicken with the coulis over steamed rice (or coconut rice).