I made this after searching for a recipe for Chicken Tikka Masala. When I went to the store I forgot to bring the recipes I’d found so had to wing it when I got home — this is a combo of maybe three or four different recipes I’d read. I used red wine because it’s what I had on hand to de-glaze my pan, it ended up adding a lovely depth to the dish.
table spoon each of butter & vegetable oil
Boneless chicken thighs
Pint heavy cream
Cup red wine
Tumeric (mostly for the lovely color)
Salt & fresh cracked pepper
Heat up oil & butter in a heavy bottomed pan (I like cast iron) till hot then add spices to your taste (I do a few dashes of each).
Brown your chicken thighs in batches, setting done pieces aside in a dish
Deglaze your pan with the red wine & reduce until the liquid is syrupy
Return the chicken to the pan and cover in heavy cream
Simmer for about 30 minutes, adding more spices, salt, and pepper to taste. Your cream will have reduced to a nice, rich consistency.
Serve with white rice and a garnish of cilantro if you have any.