Taj Maholla! Chicken

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 tablespoon canola oil
• 1/2 cup minced garlic
• 1/4 cup minced ginger
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 2 teaspoons garam masala, recipe follows
• 2 tablespoons pomegranate juice
• 2 lbs skinless bone-in chicken thighs
• 1 tablespoon olive oil
• 1 cup diced red onion
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 3 roma tomatoes, seeded and chopped
• 1/2 teaspoon garam masala, recipe follows
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 teaspoons black peppercorns
• 2 whole cardamom seeds, crushed
• 2 whole cinnamon sticks
• 4 cloves
• 1 bay leaf

Recipe

• 1 garam masala:
• 2 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.
• 3 preheat oven to 400 degrees f.
• 4 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.
• 5 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
• 6 meanwhile to make butter sauce:
• 7 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.
• 8 add spices and continue to cook 5 minutes. transfer to a blender and puree until smooth.
• 9 return puree back to pan and add cream and butter. bring to a simmer and reduce for 5 minutes.
• 10 add shredded chicken and saute for 6 minutes more until chicken is cooked through. add salt and pepper, to taste.
• 11 serve with basmati rice, if desired.