Taj Maholla! Chicken

Name: Taj Maholla! Chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 teaspoons freshly ground black pepper; 2 teaspoons black peppercorns; 2 Tbsps butter; 1 Tbsp canola oil; 1 teaspoons chili powder; 2 teaspoons chili powder; 2 whole cinnamon sticks; 2 Tbsps coriander seeds; 2 Tbsps cumin seeds; 118 milliliters minced garlic; 1 teaspoon minced garlic; 59 milliliters minced ginger; 1 teaspoon minced ginger; 118 milliliters heavy cream; 1 Tbsp olive oil; 2 Tbsps pomegranate juice; 237 milliliters diced red onion; 3 Roma tomatoes, seeded and chopped; 2 teaspoons salt; 2 whole cardamom seeds, crushed; 907 grams skinless, bone-in chicken thighs; 1 teaspoons turmeric; 1 teaspoon turmeric

Taj Maholla! Chicken might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 231 calories, 15g of protein, and 16g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have bay leaf, pepper, canolan oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat oven to 400 degrees F. In large saute pan, over medium heat, heat oil.

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Cooking Oil

Equipment you will use

Oven

Frying Pan

Add garlic and ginger and slowly cook until soft, about 3 minutes.

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Garlic

Ginger

Add chili powder, turmeric, Garam Masala and pomegranate juice.

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Pomegranate Juice

Chili Powder

Garam Masala

Turmeric

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.

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Meat

Dry Seasoning Rub

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Baking Pan

Oven

Meanwhile to make Butter Sauce: In a large skillet, heat olive oil over medium high heat.

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Olive Oil

Butter

Sauce

Equipment you will use

Frying Pan

Saute onions, ginger and garlic until light brown, about 4 minutes.

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Garlic

Ginger

Onion

Add tomatoes and continue sauteing until tomatoes begin to fall apart, about 5 minutes.

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Tomato

Add spices and continue to cook 5 minutes.

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Spices

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.

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Butter

Cream

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Blender

Frying Pan

Add shredded chicken and saute for 6 minutes more until chicken is cooked through.

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Shredded Chicken

Whole Chicken

Add salt and pepper, to taste.

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Salt And Pepper

Serve with basmati rice, if desired.

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Basmati Rice

In a small saute pan, over medium-high heat, lightly toast spices beginning with cumin and coriander. Toast until fragrant, about 1 minute.

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Coriander

Spices

Cumin

Toast

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Frying Pan

Add peppercorns and cardamom and continue to toast another minute.

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Peppercorns

Cardamom

Toast

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.

Ingredients you will need

Seasoning Mix

Bay Leaves