Anardana Chicken Recipe

Anardana Chicken Recipe (NON-VEG RECIPE)

This is a flavourful slightly spicy, slightly tart, tangy chicken curry. Anardana means Pomegranate. Chicken is marinated with dried pomegranate seeds powder and yogurt. Then cooked in ghee with onions and aromatic spices. Look at the lovely pinkish-reddish color the chicken yields because of the pomegranate.

As you can see I have made a dry anardana chicken because I served it with naan. I haven’t added any water. I cooked it slowly in its juices. If you like gravy or want to eat it with rice, you can totally add 1 to 2 cups of water to make a lovely curry.

It is very easy to make. Anardana chicken has all basic ingredients except for the main ingredient dried pomegranate seeds. So let's get everything ready and cook away this anardana chicken.

Ingredients:

• 1 kilograms chicken

• 3 tablespoon yogurt (curd)

• 1/2 tablespoon garlic paste

• 2 tablespoon refined oil

• 4 tablespoon tomato puree

• 3 tablespoon fresh cream

• 1 cup pomegranate seeds

• 1 teaspoon cumin powder

• 1 tablespoon ghee

• 1/2 tablespoon ginger paste

• 1 tablespoon red chili powder

• 4 tablespoon cashew nut paste

• 1/2 tablespoon basil seeds

• 3 large onion

• 1 teaspoon garam masala powder

Recipe:

• Step 1 Marinate the chicken and then saute

           To prepare this enticing recipe, marinate chicken pieces in a portion of ginger paste, garlic paste and season with red chili powder and salt. Leave undisturbed for at least half an hour. Once done, transfer the marinated chicken pieces into a pan with oil. Saute the chicken for 5-10 minutes, until they become soft. Keep aside for further use.

• Step 2 Prepare onion paste, pomegranate paste, and basil seeds paste

           While the chicken prepares, in a pan heat some oil and add finely chopped onions. Saute for 3-4 minutes till they change color. Once done, transfer the onions to a grinder and grind to obtain a paste. Also, grind the pomegranate seeds to obtain the juice. Next, blend basil seeds as well to get a paste. Keep aside until further use.

• Step 3 Saute spices with all the pastes

            Now, in another pan heat oil with ghee and add ginger paste, garlic paste. Saute for about 4-5 minutes. Then add cumin powder, chili powder, yogurt, prepared onion paste, basil seeds paste, cashew nut paste, tomato puree, and garam masala. Cook the mix well for 5-10 minutes.

• Step 4 Add the chicken, pomegranate juice, cream and serve

           Finally, add in the chicken pieces along with a little water. Cover and cook for 5-8 minutes then add in the pomegranate juice and cook for another 5 minutes. Stir in the fresh cream right before serving. Adjust seasoning and serve.