POM Butter Chicken

By KDudek88

Ingredients

• 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
• 2 tablespoons pomegranate juice (POM)
• 2 pounds skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1 cup diced red onion
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 can diced tomatoes, drained
• 1/2 teaspoon Garam Masala
• 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

Details

Adapted from fakeginger.com

Preparation

Step 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 30 minutes. Let cool slightly and shred.

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, salt and pepper. Serve with basmati rice, if desired.