Roasted Garam Masala Cream Sauce chicken is a time saving delicious dish of boneless skinless chicken thighs are roasted and served with a Garam Masala Stoneground Mustard sauce which gives a tempting texture and a drooling aroma.
Pre heat oven to 375 degrees.
Heat the heavy cream in a medium sized pot over medium high heat. Make sure to watch it so the cream does not scorch or boil over. Once the cream is about to boil turn the heat down to a simmer and gently boil until the cream has reduced by 1/2. Then whisk in the Williamson Wines Garam Masala Stoneground Mustard. And remove from the heat.
Pat your chicken thighs dry with a paper towel. Line a cookie sheet or sheet tray with parchment paper or foil. Lay the chicken thighs out on the sheet pan and drizzle with 1 tablespoon of olive oil. Season the thighs with salt and roast in your pre heated oven for about 15-20 min or until the chicken has reached an internal temperature of 175 degrees. Cover with foil and reserve.
Turn the oven up to 425 degrees.
Combine the panko breadcrumbs with 2 tablespoons of olive oil and Williamson Wines Truffle Salt in a bowl until all ingredients are well incorporated. Then line a sheet tray with parchment or foil and lay the breadcrumbs out flat. Toast them in your pre heated oven until crispy and golden brown.
Serve each thigh covered with the Garam Masala Cream Sauce and dusted with the panko breadcrumbs.