Taj Maholla! Chicken

Total Time:
2 hr
Prep:
30 min
Inactive:
30 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • For the Chicken:
  • 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 pounds skinless, bone-in chicken thighs
  • For the Butter Sauce:
  • 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 freshly ground black pepper
  • Garam Masala:
  • 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
Directions
For the Butter Sauce:

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.

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.

Garam Masala:

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.

Yield: 1/4 cup


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Smoky Spanish Hunter's Chicken

    Recipe courtesy of Rachael Ray