Taj Maholla! Chicken

Taj Maholla! Chicken
Taj Maholla! Chicken

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

8

servings

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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