Murg Anardana Recipe

Murg Anardana Recipe is an exotic flavor Murg curry cooked in a gravy with addition pomegranate juice, tomato puree, Curd, onions, and spices.

Juicy anardana is used to make this dish even more appetizing and adding of cashew nut paste, khus paste makes this chicken very tasty and delicious.

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.

Cuisine: North Indian Recipes

Course: Side Dish

Diet: Non-Vegetarian

Equipment Used: Blue Leaf Mixer and Grinder, Kadai (Wok) / Heavy Bottomed Pan, Steel Mixing Bowl, KitchenAid Diamond Blender

Preparation Time: 20 M

Cooking Time: 20 M

Total: 40 M

Makes:

6-8 Servings

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 Cooking 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 glass Fresh anardana Fruit Kernels, blended

How to make Chicken Anardana Recipe – Chicken anardana In curd Gravy

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. Let the chicken pieces marinate with these spices for about half an hour.

2.      Meanwhile, heat about 2 teaspoons oil in a Kadai, add the chopped onions and saute till brown, on a medium-high heat. Once the onions are browned, in a mixer grinder, grind it to a smooth paste. Keep aside.

3.      Also, grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice. Keep aside.

4.      Once the chicken is marinated, take a large Kadai and heat 1-1/2 tablespoons oil in it. Once the oil is hot, add all the marinated chicken pieces and saute for a few minutes till the chicken is a bit tender.

5.      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.

6.      Once the raw smell disappears, add yogurt, tomato puree, browned onion paste, cumin powder, chilli powder, cashew nut paste, khus paste, and garam masala. Let it cook till the curry come composed and seems cooked.

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

8.      Add the pomegranate juice to the chicken in gravy and let it cook till completely done.

9.      Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving.

10.                    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.