Masala Roasted Heirloom Tomato Bliss handles the sauce—just stir in cream, simmer 10–15 minutes, and you're done. Meanwhile, a yogurt-spice marinade coats the chicken (or turkey) and chars beautifully under high heat, creating textural contrast against the creamy base. Bold, comforting, and surprisingly easy.

• Step 1

  Marinate: Cut chicken into 1½-inch pieces. Coat with Greek yogurt, 4 oz Masala and salt. Refrigerate 2–4 hours at 41°F or below.

  
  

• Step 2

  Char: Arrange chicken in a single layer on sheet pans, leaving space between pieces. Remove excess marinade. Broil at approximately 475–500°F until browned with a few dark char spots. Turn as needed and continue until the thickest pieces reach at least 165°F. For the desired thigh texture, approximately 170–175°F is reasonable. Do not rely on a fixed 6–8-minute cooking time.

• Step 3

  Reduce sauce: While chicken cooks, add 60 oz Tomato Bliss Masala to a wide, heavy-bottomed pot. Simmer uncovered until the sauce weighs approximately 54 oz, a reduction of 6 oz.

• Step 4

  Add cream: Reduce heat and stir in 12 fl oz heavy cream. Simmer gently for 3–5 minutes.

• Step 5

  Check sauce consistency: It should coat a spoon in a continuous layer and cling to a piece of chicken without running off immediately. If distinctly thin, add the cornstarch slurry and simmer gently for 1–2 minutes.

• Step 6

  Combine: Fold the fully cooked chicken into the sauce and warm together for 2–3 minutes. Avoid an extended simmer, which will soften the char and continue cooking the chicken.

• Step 7

  Finish: Stir in cilantro just before service, or add a portion as garnish. Taste and adjust salt only if necessary.

• Step 8

  Portion: Weigh the finished batch. Target approximately 4.5–5 oz cooked chicken and 5–5.5 oz sauce per 10 oz entrée, depending on measured yield. Serve over 6 oz cooked basmati rice.

• Step 9

  PORTION & SERVICE NOTES
   

  Add more vegetables: Fold in separately cooked cauliflower, carrots or spinach. Cook vegetables
  until tender; check batch yield and portions after adding.

  
  Hold: Covered at 140°F or above (FDA model minimum: 135°F), up to 3 hours for quality. Stir gently
  every 30 minutes. Add small amounts of water only if too thick.

  
  Cool: Use shallow pans or rapid chilling. Cool from 135°F to 70°F within 2 hours, then to 41°F or
  below within 6 hours total. Verify temperatures.

  
  Reheat for hot holding: Reach 165°F for 15 seconds within 2 hours. Fold gently.