Chicken Thighs with Pomegranate Molasses

The Curry Monster came knocking at my door recently. Does he visit your house too? If I allowed him to, he’d take up permanent residence with me but I don’t think Big Man would be overjoyed. He likes curry, but doesn’t have quite the same love affair with it as I do. Fair enough, two’s company, three’s a crowd! Sometimes I come across a dish like this which presses all the buttons for a curry lover and a curry liker alike. If you’re still with me, I’m sure that makes perfect sense…

The Curry Monster told me that he also fancied the tang of pomegranate molasses. I know, it just gets weirder and weirder. None of my old favourite books could help, so I went a-googling and I came across not only a fabulous recipe (which I adapted a little) but also an amazing blog. Do pop over, there’s plenty to enjoy.

Chicken with Pomegranate Molasses (4)

Ingredients (to serve 2-3 people)

  • 6 chicken thighs, skin on
  • 200mls thick yoghurt/ Greek yoghurt
  • 2 tbsp gram flour/ chickpea flour
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • 1 tsp chilli powder (or less if you want a mild flavour)
  • 110mls pomegranate molasses
  • ½ tsp garam masala powder
  • Salt to taste

Add the gram flour and the yoghurt in a bowl. Mix well to get rid of any lumps to form a thick paste. Next add the ginger and garlic pastes, chilli powder, molasses and the garam masala powder and salt. Add the chicken and mix well making sure to coat them well in the thick marinade. Leave to marinate for a few hours or overnight.

Preheat the oven to 200c/ Gas mark 6. Line a baking tin with foil and put the chicken and marinade in. Roast for approx 40 mins (until the juices run clear when the thigh is pierced) basting half way through cooking. I found that I had lots of lovely sauce which I love, Big Man less so. I drained the sauce off and gave the meat a further 5 minutes in the oven then served the chicken sprinkled with chopped coriander and the sauce on the side.

Serve with your favourite Indian bread, plain boiled rice and whatever else the Curry Monster tells you to cook.

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66 thoughts on “Chicken Thighs with Pomegranate Molasses

  1. Mmmmmmmm, will have to try this one, from one curry addict to another. Danny says he is going to try it in the next few days.

  2. That sounds like Ottolenghi meets Indian cuisine. I seem to remember him using pomegranate molasses in his Jerusalem show. It looks delicious 😉

  3. We are eating lots of curries lately as I scrounge around in the bottom of the freezer for the last of the meat. It NEEDS big helpings of curry flavours.. I have that molasses too! so all good.. c

  4. I love anything Indian. The very first port of call that vegans make when they jump off the meat ship is to Indian cuisine, closely followed by Asian. We then learn about just how amazing the Mediterranean cuisine is when it comes to treating veggies with respect. It’s a learning process. Pomegranate molasses is something we can’t get here in Tassie BUT I have a recipe! Who needs a bottle in a shop when you can make your own…now… first source your pomegranates…sigh… 😉

    1. Bet you’ll soon be flooded with Pomegranate Molasses in Tassie – once these things become “trendy” everyone jumps on the bandwagon, but I promise this is something that it worth searching out. Imagine it would be amazing with most veggies J

  5. Well thanks for telling me where that Curry Monster is . . . ’cause he firmly told me he would stay at home this time!!!!! Great recipe and quite a new way for me and . . . . tho’ I have managed to curtail 70% of my blogroll since the beginning of the year as I just cannot manage time – guess what: of course I subscribed and ‘thank you’ to both!!

  6. I think I need to be a bit more adventurous with my curry cooking. I tend to shy away from anything that might be too hot… However Mr DF is getting a little bored with constant korma and this recipe looks great!

  7. Oh, yummy. I am going to Birmingham markets tomorrow so will pick up more ginger (and loads of other stuff) and I have a bottle of pomegranate molasses in the cupboard just waiting for this. Thanks Tanya!

  8. I regularly have the curry monster at my house; unfortunately it’s usually just for me, so I have to tone down my spicy recipes. Pomegranate molasses would be a good addition though to make my curry dishes more appealing to the rest of my family! Also, thanks for mentioning Maunika Gowardhan’s blog, she has some great recipes too.

  9. I think this article is interisting to me because I love food that uses chicken as its material essence, thank you for the recipe

  10. I love the cuisine that uses chicken as its material essence, thank you have shared the recipe to use, another time you can try dishes from recipes such as chicken rica rica, opor ayam, chicken soup and more.

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