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.
Ingredients:
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
Directions
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
Ingredients
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
Directions
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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Thanks for the link, much appreciated