Chicken In Butter Sauce

This past week I attempted and succeeded in making my first Indian dish. It went over really well at my weekly Wednesday night dinner with friends.  The dish is a chicken dish that is accentuated with a creamy butter sauce. I even got to use my blender!

A word of warning when you coat the chicken – your fingers will turn yellow from the turmeric.

I let the chicken marinate for about 4 hours before putting it in the oven and it took on the flavors wonderfully. The dish has a kick of spice due to the red pepper-if you don’t want the heat substitute the red pepper with chili powder.

I served it over basmati rice.

Chicken In Butter Sauce

For the Chicken:

• 1 tablespoon canola oil
• 1/2 cup minced garlic
• 1/4 cup minced ginger
• 2 teaspoons cayenne pepper
• 1 teaspoon turmeric
• 2 teaspoons Garam Masala
• 2 tablespoons pomegranate juice
• 2 pounds skinless, bone-in chicken thighs

For the Butter Sauce:

• 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
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper

Directions

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 cayenne pepper, 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. Serve with basmati rice, if desired.