Instructions
1
In a blender, toss in the fixings for the masala condiment paste and liquidize until creamy.
2
Over medium scalding up, empty the masala condiment paste in a skillet or wok and sauté for 10 mins until fragrant.
3
toss in moisture or lubricate 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
toss in the cloves, cardamom, tamarind pulp, coconut whole milk, moisture, granulated sugar and seasoning.
7
Turn the scalding up up and bring the mixture to heat to boiling point.
8
Turn the scalding up to medium low and bubble gently for 10 mins.
10
It will reduce slightly.
11
This is the marinade/condiment dip, so taste and adjust seasoning if necessary.
12
Don't worry if it's slightly puckerish.
13
It will go away when roasting.
14
When the marinade/condiment dip 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 condiment dip (make sure the chicken covers the condiment dip and the condiment dip isn't exposed or it'll overcook) and spread the remaining marinade on the chicken.
19
toast for 35-45 mins or until internal temp of the thickest part of chicken is at least 175 F.
20
Let chicken rest for 5 mins.
21
Brush the chicken with some of the lubricate.
22
dish up chicken with the condiment dip over steamed rice (or coconut rice).