Himachali Anardana Chicken | Anardana Murgh
Anardana Chicken Himachali Style (Pomegranate Chicken) is a flavourful chicken preparation from Himachal Pradesh. Chicken is cooked in aromatic spices and dried pomegranate seeds that adds a unique tart and tangy flavour and a pinkish-reddish colour to the dish. Makes a perfect meal with both rice and naan.
Equipment
- 1 large bowl
- Thick bottomed pan, Kadhai
Ingredients
Marination
- 1 kg Chicken
- 1 cup Yogurt
- 4 tbsp Anardana powder (Dried pomogranate seed powder)
- 1 1/2 tbsp Ginger-garlic paste
- 1 1/2 tsp Chilli powder or as per taste
- 1 1/2 tsp Coriander powder
- 1/2 tsp Turmeric Powder
- Salt as per taste
For the curry
- 2 large Onions chopped
- 2-3 Large garlic cloves chopped
- 1/2 inch Ginger chopped
- 2-3 bay leaves
- 1 inch Cinnamon
- 4-5 Green Cardamoms roughly pounded in pestle motor
- 4-5 Cloves roughly pounded in pestle motor
- 1-2 black cardamom roughly pounded in pestle motor
- 1 tsp Garam masala powder
- 1/2 cup Fresh Pomegranate/Anardana
- 2-3 tbsp Ghee/ oil (or you can use half ghee half oil)
- fresh coriander leaves for garnish
Instructions
- In a large bowl, place all the ingredients under marination. mix every well and keep it aside for at least an hour or more.
- Heat ghee/oil in a thick bottomed pan on medium heat. when hot add bay leaves, cinnamon, cardamoms and cloves ans sate until you can smell the aroma of the spices.
- Add the chopped ginger and garlic and saute for 15-20 seconds.
- Add the chopped onions and fry until the onions turn soft and translucent ang lightly golden brown.
- Now add in the marinated chicken along with the marinade and mix everything well. fry the chicken on medium heat for 5-6 minutes until the rawness of the chicken disappears.
- Cover and cook for 25-30 minutes. Stirring frequently. And let the chicken cook slowly in its own juices. (**Notes)
- Add the garam masala powder and mix everything well. Continue cooking for another another 4-5 minutes or until the chicken is cooked through and you see oil floating on the top.
- Sprinkle with some coriander leaves and take it off the heat. Garnish with fresh pomegranate and serve it how with naan or rice.
Notes
** his is a dry chicken curry. If you would like to have it with rice and like some curry, add 1 to 2 cups of water and cook until the chicken is cooked through. and you see oil floating on top.
Sharing is caring: If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.