Taj Maholla! Chicken

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  • Level: Easy
  • Total: 2 hr
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 1 hr
  • Yield: 8 servings
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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


  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.

Garam Masala:

Yield: 1/4 cup
  1. 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.