Taj Maholla! Chicken

Recipe courtesy Guy Fieri, 2008

Show: Guy's Big Bite Episode: A Passage to India

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 0 min

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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

Directions

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:

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

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

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Comments & Reviews

recipe Taj Maholla! Chicken
C Fairfield, CA 02-21-2010
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Delicious!
Rated: 5 stars out of 5

I have always wanted to know how they made this similar recipe in the indian restaurants. This was perfect! Not too hard and... simply delicious! Thanks Guy!Read more
recipe Taj Maholla! Chicken
Mindy Morganville , NJ 02-16-2010
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Really good but a bit of work!
Rated: 5 stars out of 5

My husband and I really liked this dish. However, "easy", really?? You need extra hands to time everything (i made it with... the rice and had to make the Garam Masala too) I had all three of my girls (ages 7-10) helping out because I couldn't complete everything at the same time. In the end it was really enjoyable. I'd make it again, but i'd prepare the chicken a little earlierRead more
recipe Taj Maholla! Chicken
Robert Seattle, WA 02-15-2010
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Beware of heat!
Rated: 5 stars out of 5

I really like this dish...it takes a bit of time to prepare, but it's not difficult. About the comments that "chili powder"... really means "cayenne," I would really like a definitive answer because these are very different tastes, and substituting cayenne for chili powder makes for a MUCH spicier dish. I do have another recipe for butter chicken, and it too calls for "chili powder." It's not an authentic Indian spice, but perhaps it mimics the real thing, whatever that is. The other thing I wondered about, as I was doing the recipe, was whether or not to include the marinade (that the chicken is baked in) in the sauce...again, if this is done, it makes for alot of heat, as there is alot of spice in the marinade. What have others done?Read more
recipe Taj Maholla! Chicken
sarah irvine, CA 01-26-2010
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yumm!
Rated: 5 stars out of 5

I put extra pom juice into the baking pan while baking the chicken. Chicken turned out very moist and flavorful. I added... some more whole milk to the sauce to get the consistency I liked. It turned out delicious! Next time, I will add some cayenne for some spice. I ate this dish with lots of tabasco this time.Read more
recipe Taj Maholla! Chicken
Prabhakar San Diego, CA 01-03-2010
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Delicious
Rated: 4 stars out of 5

This was a delicious recipe. Great with both rice and Pita bread. I probably used more of the spices than in the recipe,... but then again, I am Indian! Read more
recipe Taj Maholla! Chicken
Betty Flushing, NY 12-28-2009
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Tastes like Authentic Indian Food from a NYC Restaurant
Rated: 5 stars out of 5

I made this dish last night with the bollywood basmati rice and they were both excellent and tasted like they came right out... of a NYC Indian Restaurant. I altered the garam masala recipe and other items. I looked in several supermarkets by my house and could not find the garam masala powder. I made the Garam Masala using the following: cumin powder, coriander powder, pepper, cardamom powder, ground cinnamon, a dash of all spice and omitted the bay leaf. It came out very good and I did not have to use a spice grinder. I also used boneless chicken thighs and it was still very flavorful. It took about 35 minutes for the chicken to be completely cooked through. As other reviewers noted, the two teaspoons salt in the sauce is too much but when I read the recipe - it says in the end to season with salt and pepper to taste - not the two teaspoons so I just put in a teaspoon or less and the sauce was fine. This recipe was great but time consuming. The recipe is rated easy but it should definitely be intermediate. From start to finish the rice and chicken took about three hours and a lot of prep work. In the end - it was far worth the effort but just be warned this recipe is time consuming! The prep time on the recipe is understated. Read more