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🇮🇳
Instructions
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)
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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🇮🇳
Estimated Nutrition Highlights
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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)
Rate this recipe
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