Smoky Pomegranate Glazed Tandoori Chicken

Get ready to experience a symphony of flavors with this Smoky Pomegranate Glazed Tandoori Chicken! This recipe takes the classic tandoori chicken to a whole new level, infusing it with the sweet-tart notes of pomegranate and a delightful smoky depth. The marinade tenderizes the chicken beautifully, while the pomegranate glaze adds a gorgeous sheen and irresistible taste. Perfect for a weekend feast or a special occasion, this dish is guaranteed to impress. Let’s get started on creating this culinary masterpiece!

Ingredients You’ll Need

• 1.2 kg (2.6 lb) Chicken Thighs, Bone-in, Skin-on: We’re using bone-in, skin-on chicken thighs because they stay incredibly moist and flavorful during the cooking process. The bone adds depth of flavor, and the skin crisps up beautifully, especially under the broiler. Thighs are much more forgiving than breasts, making them ideal for marinades.
• 200 g (1 cup) Plain Full-Fat Yogurt: Full-fat yogurt is crucial here. It provides the necessary acidity to tenderize the chicken and creates a creamy base for the marinade. The fat content also helps keep the chicken juicy. Avoid using Greek yogurt, as it’s too thick and can result in a dry marinade.
• 2 Tbsp (30 ml) Fresh Lemon Juice: Freshly squeezed lemon juice brightens the flavors and further tenderizes the chicken. Bottled lemon juice doesn’t have the same vibrant taste, so fresh is best!
• 1 Tbsp (15 ml) Ginger-Garlic Paste: This aromatic paste is the foundation of many Indian dishes. Using a paste ensures the flavors are evenly distributed throughout the marinade. You can easily make your own by blending equal parts fresh ginger and garlic with a little water.
• 2 tsp (10 g) Kashmiri Red Chili Powder: Kashmiri chili powder is known for its vibrant red color and mild heat. It adds a beautiful hue to the chicken without overpowering the other flavors. If you can’t find Kashmiri chili powder, you can substitute with regular chili powder, but use less to control the spice level.
• 1 tsp (5 g) Ground Cumin: Cumin adds a warm, earthy flavor that complements the other spices perfectly. It’s a staple in Indian cuisine and provides a characteristic aroma.
• 1 tsp (5 g) Ground Coriander: Coriander offers a citrusy and slightly sweet flavor that balances the heat from the chili powder. It’s often used in conjunction with cumin to create a complex flavor profile.
• ½ tsp (2.5 g) Turmeric Powder: Turmeric not only adds a beautiful golden color but also boasts anti-inflammatory properties. It has a slightly earthy and bitter flavor that adds depth to the marinade.
• 1 tsp (5 g) Smoked Paprika: This is where the ‘smoky’ element comes in! Smoked paprika adds a wonderful depth of flavor, mimicking the taste of traditional tandoor cooking.
• 1 tsp (5 g) Salt: Salt enhances all the other flavors and is essential for seasoning the chicken properly.
• 2 Tbsp (30 ml) Pomegranate Molasses, divided: Pomegranate molasses is a thick, tangy syrup made from pomegranate juice. It adds a unique sweet-tart flavor that’s essential to this recipe. We’ll use it in both the marinade and the glaze.
• 1 Tbsp (15 ml) Honey: Honey adds a touch of sweetness to the glaze, balancing the tartness of the pomegranate molasses and helping it caramelize beautifully.
• 1 Tbsp (15 ml) Vegetable Oil: Vegetable oil is used in the glaze to create a glossy finish and help it adhere to the chicken.
• 1 Tbsp (15 ml) Fresh Cilantro, chopped (garnish): Fresh cilantro adds a bright, herbaceous note that complements the rich flavors of the chicken.
• 1 Tbsp (15 ml) Pomegranate Arils (garnish): Pomegranate arils provide a burst of juicy sweetness and a beautiful pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few substitutions you can make:

• Kashmiri Chili Powder: Substitute with 1 tsp regular chili powder, adjusting to your spice preference.
• Pomegranate Molasses: If you can’t find pomegranate molasses, you can make a substitute by simmering 1/2 cup pomegranate juice with 2 tablespoons of sugar until reduced to a syrupy consistency.
• Fresh Ginger-Garlic Paste: Use 1 tsp ground ginger and 1 tsp garlic powder as a substitute, but the flavor won’t be quite as vibrant.

Step-by-Step Instructions for Smoky Pomegranate Glazed Tandoori Chicken

1. Prepare the Marinade: In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, cumin, coriander, turmeric powder, smoked paprika, salt, and 1 tablespoon of pomegranate molasses. Whisk vigorously until the mixture is completely smooth and all the spices are well incorporated. This ensures an even coating and maximum flavor penetration.
2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. This is crucial for the marinade to adhere properly. Make shallow slits (about 1/2 inch deep) in each chicken thigh. These slits help the marinade penetrate deeper into the meat, resulting in a more flavorful and tender final product. Coat each chicken thigh thoroughly with the yogurt-spice mixture, ensuring every surface is covered. Place the marinated chicken in a resealable bag or a covered container and refrigerate for at least 4 hours, but preferably overnight. The longer marination time allows the flavors to meld and tenderize the chicken.
3. Preheat and Prepare for Baking: Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the lined baking sheet. The rack allows air to circulate around the chicken, promoting even cooking and crispy skin.
4. Bake the Chicken: Arrange the marinated chicken thighs on the wire rack, skin side up. This is important for achieving crispy skin. Bake for 25 minutes, or until the chicken is cooked through and the skin begins to firm up. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F).
5. Prepare the Pomegranate Glaze: While the chicken is baking, prepare the glaze. In a small saucepan, combine the remaining 1 tablespoon of pomegranate molasses, honey, and vegetable oil. Warm the mixture over low heat for 2 minutes, stirring constantly until it becomes glossy and slightly thickened. Be careful not to burn the honey.
6. Glaze and Broil: After the initial 25-minute bake, remove the chicken from the oven. Brush the chicken generously with half of the pomegranate glaze. Switch the oven to broil (or set your grill to high). Broil for 5-7 minutes, watching very closely to prevent burning. The glaze will caramelize and the edges of the chicken will char lightly, creating a beautiful and flavorful crust.
7. Final Glaze and Rest: Remove the chicken from the oven and brush with the remaining pomegranate glaze. Let the chicken rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
8. Garnish and Serve: Plate each piece of chicken on a dark matte plate to make the colors pop. Drizzle any extra glaze around the base of the chicken. Finish with a scattering of chopped fresh cilantro and bright pomegranate arils for a pop of color and fresh contrast.

The Science Behind the Marinade

The magic of Tandoori-style chicken lies in the yogurt marinade. Yogurt contains lactic acid, which gently tenderizes the chicken fibers, making them incredibly succulent. The acid also helps the spices penetrate deeper into the meat. The combination of spices – Kashmiri chili for color and mild heat, cumin and coriander for earthy notes, turmeric for its vibrant hue and anti-inflammatory properties, and smoked paprika for that signature smoky flavor – creates a complex and aromatic profile. The pomegranate molasses adds a unique tartness and depth of flavor that complements the spices beautifully.

Why Pomegranate Molasses?

Pomegranate molasses isn’t just a sweetener; it’s a flavor powerhouse. Derived from concentrated pomegranate juice, it offers a tangy, slightly tart, and subtly sweet flavor that’s unlike anything else. In this recipe, it provides a crucial balance to the richness of the yogurt and the warmth of the spices. It also contributes to the beautiful glaze that coats the chicken, creating a visually appealing and incredibly delicious dish.

Achieving the Perfect Smoky Flavor

The smoked paprika is key to achieving that authentic smoky flavor reminiscent of traditional tandoor ovens. However, you can enhance the smokiness even further! Consider adding a pinch of chipotle powder to the marinade for an extra kick, or briefly expose the chicken to wood smoke (using a smoker box in your oven or a grill) before marinating. This will impart a more pronounced smoky aroma and taste.

Tips for Crispy Skin

Getting crispy skin on oven-baked chicken can be tricky, but it’s achievable! Patting the chicken thoroughly dry before marinating is the first step. Using a wire rack allows air to circulate around the chicken, promoting even cooking and crisping. Broiling for the final few minutes is essential for caramelizing the glaze and achieving that desirable golden-brown, crispy skin. Watch closely during broiling to prevent burning.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, thighs are recommended for their richer flavor and ability to stay moist during cooking. If using breasts, reduce the baking time to prevent them from drying out.

Can I make this ahead of time?

Absolutely! The chicken can be marinated overnight for maximum flavor. You can also prepare the glaze ahead of time and store it in the refrigerator.

Is Kashmiri chili powder essential?

Kashmiri chili powder provides a vibrant red color and mild heat. If you can’t find it, you can substitute with a combination of sweet paprika and a pinch of cayenne pepper.

Enjoy this incredibly flavorful and aromatic Smoky Pomegranate Glazed Tandoori Chicken! Don’t forget to save this recipe to your Pinterest board for easy access later.

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