Murg Anardana Recipe - Pomegranate Chicken In Yogurt Gravy

Step 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

Step 2: Let the chicken pieces marinate with these spices for about half an hour

Step 3: Meanwhile, heat about 2 teaspoons oil in a kadai, add the chopped onions and saute till browned, on a medium high heat

Step 4: Once the onions are browned, in a mixer grinder, grind it to a smooth paste

Step 5: Keep aside

Step 6: Also grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice

Step 7: Keep aside

Step 8: Once the chicken is marinated, take a large kadai and heat 1-1/2 tablespoons oil in it

Step 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

Step 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

Step 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

Step 12: Let it cook till the curry come together and appears cooked

Step 13: Now add the chicken and some water, let it cook till 3/4 done check on the spices and adjust

Step 14: Add the pomegranate juice to the chicken in gravy and let it cook till completely done

Step 15: Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving

Step 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