Murg Anardana Recipe – Pomegranate Chicken in Yogurt Gravy
Murg Anardana is a delightful North Indian chicken curry that infuses a tangy sweetness from fresh pomegranate kernels into a rich yogurt-based gravy. The combination of spices, creamy yogurt, and a hint of pomegranate transforms this dish into an unforgettable culinary experience, perfect for those who love a balance of flavors.
Cuisine: North Indian
Course: Side Dish
Diet: Non-Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4-6 people
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken | 1 kg (cut into bite-size pieces) |
| Ginger garlic paste | 1 tbsp |
| Salt | To taste |
| Red chilli powder | 1 tbsp |
| Oil | 2 tbsp |
| Ghee | 1 tbsp |
| Cashew nuts | 4 tbsp (ground into a paste) |
| Khuskhus (poppy seeds) | 1/2 tbsp (ground into a paste) |
| Curd (Dahi / Yogurt) | 3 tbsp |
| Homemade tomato puree | 4 tbsp |
| Onion | 3 (chopped) |
| Fresh cream | 3 tbsp |
| Garam masala powder | 1 tsp |
| Cumin powder (Jeera) | 1 tsp |
| Fresh pomegranate fruit kernels | 1 cup (blended) |
Instructions
-
Marinate the Chicken:
- In a mixing bowl, combine the chicken pieces with half of the ginger garlic paste, red chilli powder, and salt.
- Allow the chicken to marinate for about 30 minutes to absorb the flavors.
-
-
Prepare the Onion Paste:
- Heat 2 teaspoons of oil in a kadai (wok) and sauté the chopped onions on medium-high heat until they are golden brown.
- Once browned, transfer the onions to a mixer grinder and blend them into a smooth paste. Set aside.
-
Extract Pomegranate Juice:
- Grind the fresh pomegranate kernels into a pulp or juice, depending on your preference. You can retain the pulp for a richer texture, or opt for just the juice. Set it aside for later.
-
Cooking the Chicken:
- Heat 1 1/2 tablespoons of oil in a large kadai. Add the marinated chicken and sauté for a few minutes until the chicken turns slightly tender and the color changes.
- In a separate kadai, heat the remaining oil and ghee. Add the remaining ginger garlic paste and sauté until the raw smell disappears.
-
Create the Gravy:
- To the kadai with ginger garlic paste, add the yogurt, tomato puree, browned onion paste, cumin powder, red chilli powder, cashew nut paste, khuskhus paste, and garam masala.
- Let the mixture cook for a few minutes until it thickens and the oil begins to separate from the gravy.
-
Combine Chicken with the Gravy:
- Add the sautéed chicken pieces to the gravy and mix well.
- Add a little water (about 1/2 to 1 cup) to achieve the desired consistency. Let it simmer until the chicken is about 3/4 cooked.
-
Add Pomegranate Juice:
- Once the chicken is partially cooked, pour in the freshly extracted pomegranate juice.
- Let the curry simmer until the chicken is fully cooked and the flavors meld together.
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Finish the Dish:
- Turn off the heat and stir in the fresh cream to give the gravy a creamy, smooth texture.
- Optionally, sprinkle additional garam masala on top before serving.
Serving Suggestions:
Serve this Murg Anardana with soft Butter Garlic Naan or Pudina Lahsun Laccha Paratha for a satisfying meal. Pair it with Dahi Ke Kebab (yogurt fritters) to complete the spread, ensuring a memorable North Indian feast.
This dish not only tantalizes your taste buds with a unique blend of spices, yogurt, and the subtle sweetness of pomegranate but also offers a fresh and creamy gravy that’s perfect for scooping up with naan or paratha.
