Pomegranate Butter Chicken
October 30, 2009 in chicken
A few weeks back the people of POMWonderful contacted me asking if I wanted to try their 100% pomegranate juice. I had never tried pomegranate juice (or pomegranates!) so I was very excited and knew I wanted to try it in a couple recipes. But then something horrible happened. I went to my fridge one day and realized that I had drank the entire box of juice! Apparently it’s just that good. So, I went to Target and bought more:
I don’t know why I had this recipe in my bookmarks because, for one, I’ve never tried butter chicken and two, it’s just a strange looking recipe with all the spices and pomegranate juice and tomatoes. It just doesn’t sound good to me. But yeah, I have been holding onto it and POM gave me the perfect opportunity to try it out.
It ended up being delicious. My husband, who I figured would end up eating pizza rolls once he saw it, loved it and said that it’s definitely a keeper. The pomegranate flavor was not super obvious but it was definitely there.
My only complaint is the chicken thighs which from what I’ve read is “traditional” in this dish. I don’t like them so I’d use breasts next time. No complaints at all from my husband or my toddler (yes, he ate it too!).
- 1 tablespoon canola oil
- ½ cup minced garlic
- ¼ cup minced ginger
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 2 teaspoons Garam Masala
- 2 tablespoons pomegranate
- 2 pounds skinless, bone-in chicken thighs
- 1 tablespoon olive oil
- 1 cup diced red onion
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 can diced tomatoes, drained
- ½ teaspoon Garam Masala
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- ½ cup heavy cream
- 2 tablespoons butter
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 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.
adapted from Food Network
We are also hooked on POM. It taste great! Glad you liked it :)
I can’t wait to try it! I couldn’t find Garam Masala did you make it yourself?
I
That’s strange, I found it with the regular spices. It was by McCormick I believe. The recipe I used for the butter chicken included a garam masala recipe though, here it is:
* 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
Thanks! I will just try another store. I did look through all the spices. I have been really enjoying your blog. Thanks so much for posting!
Should you drain the tomatoes first?
I drained mine but I’m sure it would be fine with some liquid in as well. Or fresh tomatoes would be even better I bet!
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