Murg Anardana Recipe: Pomegranate Chicken in Yogurt Gravy
Embark on a culinary adventure with the Murg Anardana, a delectable North Indian dish that elegantly combines tender chicken with the vibrant flavors of pomegranate and yogurt. This recipe captures the essence of traditional Indian cooking, bringing together rich spices and creamy textures to create a dish that is as pleasing to the palate as it is to the eye. Perfect for serving at family gatherings or special occasions, this delightful chicken curry is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken, cut into bite-sized pieces | 1 kg |
| Ginger garlic paste | 1 tablespoon |
| Salt | To taste |
| Red chili powder | 1 tablespoon |
| Sunflower oil | 2 tablespoons |
| Ghee | 1 tablespoon |
| Cashew nuts, ground to paste | 4 tablespoons (3 tablespoons for paste) |
| Khuskhus (poppy seeds), ground to paste | ½ tablespoon |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Homemade tomato puree | 4 tablespoons |
| Onions, chopped | 3 |
| Fresh cream | 3 tablespoons |
| Garam masala powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Fresh pomegranate fruit kernels, blended | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 |
| Protein | Approx. 30 g |
| Total Fat | Approx. 18 g |
| Saturated Fat | Approx. 7 g |
| Carbohydrates | Approx. 15 g |
| Dietary Fiber | Approx. 2 g |
| Sugars | Approx. 5 g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
To begin creating your Murg Anardana, take a mixing bowl and marinate the chicken pieces with half of the ginger garlic paste, half of the red chili powder, and a pinch of salt. Allow the chicken to soak up these flavors for about thirty minutes, letting the spices infuse deeply into the meat.
While the chicken marinates, heat approximately two teaspoons of sunflower oil in a kadai (Indian wok) over medium-high heat. Once the oil is hot, add the chopped onions and sauté them until they achieve a lovely golden brown color. This caramelization process will enrich the flavor of your dish significantly. Once browned, transfer the onions to a mixer grinder and blend them into a smooth paste. Set this mixture aside for later use.
Next, turn your attention to the pomegranate kernels. Grind them and extract the juice, although this step is optional; you may choose to keep the pulp in the juice for added texture. Set aside this pomegranate juice as well.
After the marination period, take a large kadai and heat one and a half tablespoons of sunflower oil over medium heat. Once the oil is shimmering, add the marinated chicken pieces and sauté them for a few minutes until they start to become tender. You’re looking for a slight change in color, indicating that the chicken is on its way to being fully cooked.
In another kadai, heat the remaining sunflower oil and ghee. Add the remaining ginger garlic paste and sauté it until the raw aroma dissipates, which should take about a minute. This step is crucial for developing the flavor base of your curry.
With the raw smell gone, add the yogurt, homemade tomato puree, browned onion paste, cumin powder, remaining red chili powder, cashew nut paste, khus khus paste, and garam masala to the kadai. Allow this mixture to cook, stirring occasionally, until it thickens and the oil starts to separate from the gravy—this is a sign that your curry is coming together beautifully.
Now, add the sautéed chicken to the gravy, along with a splash of water to adjust the consistency. Let it cook until the chicken is about three-quarters done. Be sure to taste and adjust the seasoning at this point; add salt or additional spices as needed.
Finally, pour in the extracted pomegranate juice and allow the curry to simmer until the chicken is fully cooked and tender. Just before serving, switch off the heat and gently stir in the fresh cream for a rich, velvety finish. Optionally, you can sprinkle additional garam masala for an extra touch of flavor.
Serving Suggestions
Serve your Murg Anardana with Butter Garlic Naan or Pudina Lahsun Laccha Paratha to soak up the delicious gravy. For a complete meal, pair it with Dahi Ke Kebab (non-fried yogurt fritters), adding a delightful contrast to the richness of the chicken curry. Enjoy this vibrant dish with family and friends, and let the flavors of North India transport you to a place of warmth and celebration.
