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Melanie's Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice

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I very rarely miss an episode of Guy’s Big Bite on the Food Network channel. I absolutely love watching him and I take down most of his recipes (not that I make them all) except when I go ooh woo, this looks nice I definitely must try it. He had a one-on-one with a chef at an Indian restaurant and featured this recipe on his show.

For the Chicken:
1 tablespoon canola oil
1/2 cup minced garlic
1/4 cup minced ginger (I just used ½ cup garlic and ginger)
2 teaspoons chili powder
1 teaspoon turmeric
2 teaspoons Garam Masala
2 tablespoons pomegranate juice
1 kg skinless, bone-in chicken thighs
For the Butter Sauce:
1 tablespoon olive oil (I used ghee)
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 (I used ghee)
2 teaspoons salt
2 teaspoons freshly ground black pepper
Preheat oven to 200 degrees C.
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.
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.
For the Rice
2 teaspoons olive oil
1 cup basmati rice
1 medium onion, chopped
2 cups water
2 teaspoons salt
1/4 cup sliced apricots
2 tablespoons chopped currants
1/4 cup slivered almonds, toasted
2 tablespoons chopped cilantro leaves
Warm olive oil in a medium saucepan.
Add rice and onion.
Stir until rice is well coated and translucent around edges, about 2 minutes.
Add water and salt.
Stir, cover, reduce heat to low and cook 20 minutes.
Remove from heat and let rest, covered, for 5 minutes.
Fluff rice. Then gently mix in remaining ingredients.
Recipe Credit – Guy’s Big Bite
Prepared, tried and tested by:  Melanie Kramar‎

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