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¬Ě 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!).

Pomegranate Butter Chicken
from Food Network
  • 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
  • For the sauce:
  • 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
  • 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
  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.
  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, salt and pepper. Serve with basmati rice, if desired.



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