	Canola oil	1 Tablespoon (Chicken marinade:)
	Garlic	1/4 Cup (16 tbs), minced (Chicken marinade:)
	Ginger	1/8 Cup (16 tbs), minced (Chicken marinade:)
	Chili powder	1 Teaspoon (Chicken marinade:)
	Turmeric	1/2 Teaspoon (Chicken marinade:)
	Garam masala	1 Teaspoon (Chicken marinade:)
	1 tablespoons pomegranate juice or molasses
	1 pound skinless, bone-in chicken thighs,breast
	Oil	1 Tablespoon (Tomato-cream Sauce:)
	Red onion	1/2 Cup (16 tbs), diced (Tomato-cream Sauce:)
	Ginger	1/2 Teaspoon, minced (Tomato-cream Sauce:)
	Garlic	1/2 Teaspoon, minced (Tomato-cream Sauce:)
	Tomatoes	2 , pureed (Tomato-cream Sauce:)
	Tomato ketchup	1 Tablespoon (Tomato-cream Sauce:)
	Sugar	1 Teaspoon (Tomato-cream Sauce:)
	Garam masala	1/4 Teaspoon (Tomato-cream Sauce:)
	Chili powder	1/4 Teaspoon (Tomato-cream Sauce:)
	Turmeric	1/4 Teaspoon (Tomato-cream Sauce:)
	Ground cinnamon	1/4 Teaspoon (Tomato-cream Sauce:)
	1/2 cup heavy cream or can do 1/2 part chicken stock n 1/2 part cream
	Salt	To Taste (Tomato-cream Sauce:)

Directions

1) Preheat oven to 400 degrees F.
2) In a blender mix garlic,ginger, chili powder, turmeric, Garam Masala and pomegranate juice/molasses.
3) Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes.
4) When chicken is three-quarters of the way cooked, remove from the oven to cool completely.
5)Then remove bones and shred meat into 1/2-inch pieces. Set aside.
6) In a large skillet, heat oil over medium high heat.
7) Saute onions, ginger and garlic until light brown, about 4 minutes.
8) Add pureed tomatoes, ketchup, garam masala,chiili powder,turmeric,sugar,cinnamon and saute till oil separates.
9) Add cream and reduce for 5 minutes
10) Add chicken and simmer for 5-10 minutes till the chicken is cooked through.
11) Remove from heat and serve with naan or rice