Taj Maholla! Chicken

Directions

1. 1
   Garam Masala:
2. 2
   In a small saute pan, over medium-high heat, lightly toast spices beginning with cumin and coriander.
3. 3
   Toast until fragrant, about 1 minute.
4. 4
   Add peppercorns and cardamom and continue to toast another minute.
5. 5
   Add cinnamon, cloves, and bay leaf and toast another minute.
6. 6
   In a spice grinder, grind to a fine powder.
7. 7
   Keep spice blend stored in a tightly seared container for up to 4 weeks.
8. 8
   Preheat oven to 400 degrees F.
9. 9
   In large saute pan, over medium heat, heat oil.
10. 10
    Add garlic and ginger and slowly cook until soft, about 3 minutes.
11. 11
    Add chili powder, turmeric, Garam Masala and pomegranate juice.
12. 12
    Let cool slightly.
13. 13
    Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes.
14. 14
    Chicken will be three-quarters of the way cooked.
15. 15
    When chicken is cool to the touch, remove bones and shred meat into 1/2-inch pieces.
16. 16
    Set aside
17. 17
    Meanwhile to make Butter Sauce:
18. 18
    In a large skillet, heat olive oil over medium high heat.
19. 19
    Saute onions, ginger and garlic until light brown, about 4 minutes.
20. 20
    Add tomatoes and continue sauteing until tomatoes begin to fall apart, about 5 minutes.
21. 21
    Add spices and continue to cook 5 minutes.
22. 22
    Transfer to a blender and puree until smooth.
23. 23
    Return puree back to pan and add cream and butter.
24. 24
    Bring to a simmer and reduce for 5 minutes.
25. 25
    Add shredded chicken and saute for 6 minutes more until chicken is cooked through.
26. 26
    Add salt and pepper, to taste.
27. 27
    Serve with basmati rice, if desired.