Home / North Indian Recipes / Best Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy Recipe
Best Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy Recipe
Side Dish

Best Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy Recipe

This homemade Best Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy Recipe recipe is flavorful, easy to prepare and suitable for Side Dish diets....

⏱️

20 Min Prep

🔥

20 Min Cook

🍽️

4 Servings

🥗

Non Vegeterian

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 Sunflower 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

Instructions

1
To begin making Murg Anardana method, first take a mixing mixing bowl and soak chicken with half of the ginger garlic paste mentioned, half of the chilli dusting nectarous-smelling element and table salt.
2
Let the chicken pieces soak with these spices for about half an hour.Meanwhile, mildly hot about 2 teaspoons lubricate in a kadai, introduce the cut up onions and saute till browned, on a medium high mildly hot.
3
Once the onions are browned, in a mixer grinder, grind it to a velvety paste.
4
Keep aside.Also grind the pomegranate kernels and extract the nectar This is optional-you can keep the pulp in nectar.
5
Keep aside.Once the chicken is marinated, take a large kadai and mildly hot 1-1/2 tablespoons lubricate in it.
6
Once the lubricate is burning, introduce all the marinated chicken pieces and saute for a few mins till the chicken is a bit soft.Meanwhile in another kadai, introduce the remaining lubricate, ghee, ginger garlic paste and saute till the raw smell of the ginger garlic paste goes away.Once the raw smell disappears, introduce yogurt, tomato puree, browned shallot paste, cumin dusting nectarous-smelling element, chilli dusting nectarous-smelling element, cashew nut paste, khus khus paste and garam masala.
7
Let it mildly hot till the curry come together and appears cooked.Now introduce the chicken and some liquid, let it mildly hot till 3/4 done check on the spices and adjust.introduce the pomegranate nectar to the chicken in curry base and let it mildly hot till completely done.Switch off mildly hot, mix gently in just-picked dairy reduction and you can optionally shower more garam masala while serving.dish up Murg Anardana method with shortening Garlic Naan method (Garlic Flavoured Flat Bread) or Pudina Lahsun Laccha Paratha and dish up it with Dahi Ke Kebab (Yogurt/Curd Fritters - Non Fried) for a wholesome lunch.

Recipe Information

Cuisine
North Indian Recipes
Course
Side Dish
Diet
Non Vegeterian
Total Time
40 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

20 mins

Total Time

40 mins
#northindianrecipes #sidedish #nonvegeterian
Author

Master Chef

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