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Garam Masala:
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In a small saute pan, over medium-high heat, lightly toast spices beginning with cumin and coriander.
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Toast until fragrant, about 1 minute.
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Add peppercorns and cardamom and continue to toast another minute.
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Add cinnamon, cloves, and bay leaf and toast another minute.
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In a spice grinder, grind to a fine powder.
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Keep spice blend stored in a tightly seared container for up to 4 weeks.
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Preheat oven to 400 degrees F.
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In large saute pan, over medium heat, heat oil.
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Add garlic and ginger and slowly cook until soft, about 3 minutes.
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Add chili powder, turmeric, Garam Masala and pomegranate juice.
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Let cool slightly.
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Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes.
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Chicken will be three-quarters of the way cooked.
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When chicken is cool to the touch, remove bones and shred meat into 1/2-inch pieces.
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Set aside
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Meanwhile to make Butter Sauce:
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In a large skillet, heat olive oil over medium high heat.
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Saute onions, ginger and garlic until light brown, about 4 minutes.
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Add tomatoes and continue sauteing until tomatoes begin to fall apart, about 5 minutes.
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Add spices and continue to cook 5 minutes.
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Transfer to a blender and puree until smooth.
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Return puree back to pan and add cream and butter.
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Bring to a simmer and reduce for 5 minutes.
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Add shredded chicken and saute for 6 minutes more until chicken is cooked through.
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Add salt and pepper, to taste.
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Serve with basmati rice, if desired.
