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Pomegranate Butter Chicken

from Food Network

Ingredients

  • 1 tablespoon canola oil
  • ½ cup minced garlic
  • ¼ 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
  • 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

Instructions

  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.