Taj Maholla! Chicken (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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, recipe follows |
2 tablespoons pomegranate juice |
2 pounds skinless, bone-in chicken thighs |
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 |
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 |
Directions:
1. For the Butter Sauce:
2. 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.
3. 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.
4. Garam Masala:
5. 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.
6. Yield: 1/4 cup
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