Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1/2 cup minced garlic

  3. 1/4 cup minced ginger

  4. 2 teaspoons chili powder

  5. 1 teaspoon turmeric

  6. 2 teaspoons Garam Masala, recipe follows

  7. 2 tablespoons pomegranate juice

  8. 2 pounds skinless, bone-in chicken thighs

  9. 1 tablespoon olive oil

  10. 1 cup diced red onion

  11. 1 teaspoon minced ginger

  12. 1 teaspoon minced garlic

  13. 3 Roma tomatoes, seeded and chopped

  14. 1/2 teaspoon Garam Masala, recipe follows

  15. 1/2 teaspoon chili powder

  16. 1/2 teaspoon turmeric

  17. 1/2 cup heavy cream

  18. 2 tablespoons butter

  19. 2 teaspoons salt

  20. 2 teaspoons freshly ground black pepper

  21. 2 tablespoons cumin seeds

  22. 2 tablespoons coriander seeds

  23. 2 teaspoons black peppercorns

  24. 2 whole cardamom seeds, crushed

  25. 2 whole cinnamon sticks

  26. 4 cloves

  27. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In large saute pan, over medium heat, heat oil. Add garlic and ginger and slowly cook until soft, about 3 minutes. Add chili powder, turmeric, Garam Masala and pomegranate juice. Let cool slightly. Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes. Chicken will be three-quarters of the way cooked. When chicken is cool to the touch, remove bones and shred meat into 1/2-inch pieces. Set aside.

  2. Meanwhile to make Butter Sauce: In a large skillet, heat olive oil over medium high heat. Saute onions, ginger and garlic until light brown, about 4 minutes. Add tomatoes and continue sauteing until tomatoes begin to fall apart, about 5 minutes. Add spices and continue to cook 5 minutes. Transfer to a blender and puree until smooth. Return puree back to pan and add cream and butter. Bring to a simmer and reduce for 5 minutes. Add shredded chicken and saute for 6 minutes more until chicken is cooked through. Add salt and pepper, to taste. Serve with basmati rice , if desired.

  3. In a small saute pan, over medium-high heat, lightly toast spices beginning with cumin and coriander. Toast until fragrant, about 1 minute. Add peppercorns and cardamom and continue to toast another minute. Add cinnamon, cloves, and bay leaf and toast another minute. In a spice grinder, grind to a fine powder. Keep spice blend stored in a tightly seared container for up to 4 weeks.

  4. Yield: 1/4 cup


Send feedback