Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy
Murg Anardana Recipe is a lip smacking chicken gravy recipe. Chicken is simmered in a creamy yogurt and pomegranate juice gravy, that quite unusual. Give it a shot in your kitchen and see how your friends and family will literally lick off their plate.
Murg Anardana Recipe is a lip smacking chicken curry prepared in a gravy of added pomegranate juice to tomato puree, yogurt, onions and spices.
Juicy tender chicken is used to make this dish even more appetizing and addition of cashew nut paste, khus khus paste makes this chicken side dish flavourful.
Serve Murg Anardana Recipewith Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) or Pudina Lahsun Laccha Paratha and serve it with Dahi Ke Kebab (Yogurt/Curd Fritters - Non Fried) for a wholesome lunch.
If you like chicken recipes, here are more you can cook, also
20 M
20 M
40 M
6-8 Servings
Ingredients
- 1 kg Boneless chicken , cut to bite size
- 1 tablespoon Ginger Garlic Paste , ginger garlic paste 1 tbsp
- Salt , to taste
- 1 tablespoon Red Chilli powder
- 2 tablespoons Oil
- 1 tablespoon Ghee
- 4 tablespoons Cashew nuts , ground to paste (we need 3 tablespoons of paste)
- 1/2 tablespoon Khuskhus , ground to paste
- 3 tablespoons Curd (Dahi / Yogurt)
- 4 tablespoons Homemade tomato puree
- 3 Onion , chopped
- 3 tablespoons Fresh cream
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin powder (Jeera)
- 1 cup Fresh Pomegranate Fruit Kernels , blended
How to make Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy
To begin making Murg Anardana Recipe, first take a mixing bowl and marinate chicken with half of the ginger garlic paste mentioned, half of the chilli powder and salt. Let the chicken pieces marinate with these spices for about half an hour.
Meanwhile, heat about 2 teaspoons oil in a kadai, add the chopped onions and saute till browned, on a medium high heat. Once the onions are browned, in a mixer grinder, grind it to a smooth paste. Keep aside.
Also grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice. Keep aside.
Once the chicken is marinated, take a large kadai and heat 1-1/2 tablespoons oil in it. Once the oil is hot, add all the marinated chicken pieces and saute for a few minutes till the chicken is a bit tender.
Meanwhile in another kadai, add the remaining oil, ghee, ginger garlic paste and saute till the raw smell of the ginger garlic paste goes away.
Once the raw smell disappears, add yogurt, tomato puree, browned onion paste, cumin powder, chilli powder, cashew nut paste, khus khus paste and garam masala. Let it cook till the curry come together and appears cooked.
Now add the chicken and some water, let it cook till 3/4 done check on the spices and adjust.
Add the pomegranate juice to the chicken in gravy and let it cook till completely done.
Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving.
Serve Murg Anardana Recipe with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) or Pudina Lahsun Laccha Paratha and serve it with Dahi Ke Kebab (Yogurt/Curd Fritters - Non Fried) for a wholesome lunch.
