Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy
A non-veg North Indian Recipes recipe with boneless chicken - cut to bite size, ginger garlic paste - ginger garlic paste, salt - to taste. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
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
boneless chicken - cut to bite size(1 kg)ginger garlic paste - ginger garlic paste(1 tablespoon)salt - to tastered chilli powder(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 2
Let the chicken pieces marinate with these spices for about half an hour
boneless chicken - cut to bite size(1 kg) - 3
Meanwhile, heat about 2 teaspoons oil in a kadai, add the chopped onions and saute till browned, on a medium high heat
onion - chopped(3) - 4
Once the onions are browned, in a mixer grinder, grind it to a smooth paste
ginger garlic paste - ginger garlic paste(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon)onion - chopped(3) - 5
Keep aside
- 6
Also grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice
fresh pomegranate fruit kernels - blended(1 cup) - 7
Keep aside
- 8
Once the chicken is marinated, take a large kadai and heat 1-1/2 tablespoons oil in it
boneless chicken - cut to bite size(1 kg)tablespoons sunflower oil(2)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)tablespoons curd (dahi / yogurt)(3)tablespoons homemade tomato puree(4)tablespoons fresh cream(3) - 9
Once the oil is hot, add all the marinated chicken pieces and saute for a few minutes till the chicken is a bit tender
boneless chicken - cut to bite size(1 kg) - 10
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
ginger garlic paste - ginger garlic paste(1 tablespoon)ghee(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon) - 11
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
ginger garlic paste - ginger garlic paste(1 tablespoon)red chilli powder(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon)tablespoons homemade tomato puree(4)onion - chopped(3)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 12
Let it cook till the curry come together and appears cooked
- 13
Now add the chicken and some water, let it cook till 3/4 done check on the spices and adjust
boneless chicken - cut to bite size(1 kg) - 14
Add the pomegranate juice to the chicken in gravy and let it cook till completely done
boneless chicken - cut to bite size(1 kg)fresh pomegranate fruit kernels - blended(1 cup) - 15
Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving
tablespoons fresh cream(3)garam masala powder(1 teaspoon)fresh pomegranate fruit kernels - blended(1 cup) - 16
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
ginger garlic paste - ginger garlic paste(1 tablespoon)tablespoons curd (dahi / yogurt)(3)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy
A non-veg North Indian Recipes recipe with boneless chicken - cut to bite size, ginger garlic paste - ginger garlic paste, salt - to taste. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
16 steps- 1
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
boneless chicken - cut to bite size(1 kg)ginger garlic paste - ginger garlic paste(1 tablespoon)salt - to tastered chilli powder(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 2
Let the chicken pieces marinate with these spices for about half an hour
boneless chicken - cut to bite size(1 kg) - 3
Meanwhile, heat about 2 teaspoons oil in a kadai, add the chopped onions and saute till browned, on a medium high heat
onion - chopped(3) - 4
Once the onions are browned, in a mixer grinder, grind it to a smooth paste
ginger garlic paste - ginger garlic paste(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon)onion - chopped(3) - 5
Keep aside
- 6
Also grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice
fresh pomegranate fruit kernels - blended(1 cup) - 7
Keep aside
- 8
Once the chicken is marinated, take a large kadai and heat 1-1/2 tablespoons oil in it
boneless chicken - cut to bite size(1 kg)tablespoons sunflower oil(2)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)tablespoons curd (dahi / yogurt)(3)tablespoons homemade tomato puree(4)tablespoons fresh cream(3) - 9
Once the oil is hot, add all the marinated chicken pieces and saute for a few minutes till the chicken is a bit tender
boneless chicken - cut to bite size(1 kg) - 10
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
ginger garlic paste - ginger garlic paste(1 tablespoon)ghee(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon) - 11
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
ginger garlic paste - ginger garlic paste(1 tablespoon)red chilli powder(1 tablespoon)tablespoons cashew nuts - ground to paste (we need 3 tablespoons of paste)(4)khuskhus - ground to paste(1/2 tablespoon)tablespoons homemade tomato puree(4)onion - chopped(3)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 12
Let it cook till the curry come together and appears cooked
- 13
Now add the chicken and some water, let it cook till 3/4 done check on the spices and adjust
boneless chicken - cut to bite size(1 kg) - 14
Add the pomegranate juice to the chicken in gravy and let it cook till completely done
boneless chicken - cut to bite size(1 kg)fresh pomegranate fruit kernels - blended(1 cup) - 15
Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving
tablespoons fresh cream(3)garam masala powder(1 teaspoon)fresh pomegranate fruit kernels - blended(1 cup) - 16
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
ginger garlic paste - ginger garlic paste(1 tablespoon)tablespoons curd (dahi / yogurt)(3)
About this recipe
A non-veg North Indian Recipes recipe with boneless chicken - cut to bite size, ginger garlic paste - ginger garlic paste, salt - to taste. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Matar Paneer Kachori Korma Recipe - Green Peas And Paneer Kachori Curry
⏱ 80 min
Makhan Recipe (Homemade Butter)
⏱ 15 min
Paneer and Green Peas Paratha Recipe - Paneer and Green Peas Paratha Recipe
⏱ 65 min
Murgh Malaiwala Recipe - Chicken In Rich Creamy Gravy
⏱ 180 min
Paneer Butter Masala Biryani Recipe - Layered Paneer Butter Masala Biryani Recipe
⏱ 45 min
Gond Ke Ladoo Recipe - Edible Gum Ladoo
⏱ 75 min