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

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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 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.
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 and saute for 6 minutes more until chicken is cooked through. Add salt and pepper, to taste. Serve with basmati rice, if desired.
3. 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.