Chicken

1. Preheat your oven to 400⁰F (200⁰C).
2. In a large sauté pan over medium heat, warm 1 tbsp canola oil.
3. Add 1/2 cup minced garlic and 1/2 cup minced ginger and cook for about 3 minutes until soft and fragrant, don’t let it brown too much.
4. Stir in 2 tsp chili powder, 1 tsp turmeric, 2 tsp garam masala, and 2 tbsp pomegranate juice. Let this mixture cool slightly so it doesn’t cook the chicken on contact.
5. Rub the mixture all over the 1 kg chicken thighs.
6. Lay them in a shallow baking dish and bake for about 25 minutes until roughly three-quarters cooked.
7. Let the chicken cool just enough to handle, then remove the bones and shred into bite-sized pieces. Set aside.

Butter Sauce

1. In a large skillet, heat 1 tbsp ghee over medium-high heat.
2. Add 1 cup diced red onion, 1 tsp minced ginger, and 1 tsp minced garlic.
3. Cook about 4 minutes until lightly browned and softened.
4. Add the 3 chopped Roma tomatoes and cook for about 5 minutes until they break down.
5. Stir in 1/2 tsp garam masala, 1/2 tsp chili powder, and 1/2 tsp turmeric.
6. Let this cook another 5 minutes so the spices bloom properly.
7. Transfer everything to a blender and blend until smooth.
8. Pour the sauce back into the pan.
9. Add 1/2 cup heavy cream and 2 tbsp ghee, then bring to a gentle simmer.
10. Let it reduce for about 5 minutes.
11. Add the shredded chicken and simmer for another 6 minutes until fully cooked and coated.
12. Season with 2 tsp salt and 2 tsp black pepper, but taste first and adjust to taste

Rice

1. In a medium saucepan, heat 2 tsp olive oil over medium heat.
2. Add 1 cup of rinsed basmati rice and 1 chopped onion.
3. Stir for about 2 minutes until the rice looks slightly translucent around the edges.
4. Add 2 cups of water and 2 tsp salt.
5. Bring to a boil, then cover and reduce the heat to low. Cook for 20 minutes.
6. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
7. Gently fold in 1/4 cup sliced apricots, 2 tbsp currants, 1/4 cup toasted almonds, and 2 tbsp chopped cilantro.

Serve

1. Spoon the butter chicken over the rice or serve it alongside.