Himachal Pradesh - Anardana Murg

A chicken dish packed with beautifully flavored spices and a tang of pomegranate 





Ingredients


  • Chicken boneless 750 gms 
  • Anardana ( dried pomegranate seeds ) 2 tsp 
  • Curd - 1 cup
  • Coriander powder - 1 tbsp 
  • Cumin powder - 1 tbsp
  • Red chili powder - 1 tbsp 
  • Salt to taste
  • Onion finely chopped -  2 cup 
  • Garlic paste - 1 tbsp 
  • Ginger paste - 1 tbsp 
  • Cinnamon - 2 inch stick
  • Cloves - 6
  • Green cardamom - 4
  • Black cardamom - 2
  • Bay leaf - 1
  • Shah Jeera - 1/2 tea spoon
  • Oil - 3 tbsp

Method

  • Soak dried pomegranate seeds in 1/4 cup water for one hour . Make a smooth paste . ( You can also mix powdered anardana with 2 tbsp water  )
  • I have taken boneless chicken but you can take jointed chicken as well or may opt as per your choice .   Cut chicken into 2 inch sized pieces 
  • Rub anardana paste and salt in chicken and leave aside for 30 minutes 
  • Add curd , red chili powder , coriander powder and cumin powder  in chicken , mix well and leave to 2 hours ( if you do not have time 30 minutes is also good , but more you marinate it better it is ) 
  • In a deep pan or kadahi ,  heat oil  
  • Take all whole garam masala ( Bay leaf , green and black cardamom ,  clove , cinnamon and shah jeera )  .  I like to crush cardamom and cloves for better aroma .    Add all garam masala to oil  .  In 1 minute you will get a wonderful aroma .  
  
  • Now add ginger and  garlic paste , saute for 2-3 minutes and then add chopped onions .  Add turmeric and fry till onion is cooked and translucent
  • Add chicken , mix well and cover the pan for 20 minutes  in slow heat
  • After 20 minutes all the water will be extracted and boiling now uncover and put on high flame to reduce water till desired consistency 
                
  • Adjust seasoning  
  • Garnish with some fresh pomegranate seeds (  This will add one extra texture and occasional sweetness to the dish ) and coriander 
  • Serve with Naan , Paratha , roti or Tandoori roti 


Comments

  1. Unknown4 March 2017 at 02:12

    Darun recipe gulo...porei jibe jol ashchhe...tai banabo shiggiri☺

    ReplyDelete

Post a Comment

Popular posts from this blog

Weekend Special home cooking

Image
Cooking has always been a passion for me.  As a working women ,  devoting much time in kitchen after a long days work is difficult.  It became even more difficult when I became a mother . I wanted to spend maximum time with my children.  But at the same time , as any other mother,  I wanted to cook for my children and my family.  Gradually weekends became  those special days when I could spend some quality time in kitchen and bring some cheerful and lovable moments on the dining table. Cooking over weekends is moment of relaxation and sense of creativity for me. My family look forward to weekend menu and now  my children also spend some quality time with me in kitchen. Be it making pizza or baking a cake,  they love to participate. Instead of going out for dinner we love to make something special over the weekend. So I thought why not share my weekend cooking experience with all those mothers out there who want to bring something special in the form of food . I will try to post som
Read more

Haryana : Bajra Aloo Paratha

Image
A lip smacking dish from Haryana .  A state with ground to earth simple food .  An easy to make , filling and tasty dish . Can be served in breakfast or main meal . Ingredient  Millet flour ( bajra ) - 2 cup  Wheat flour - 1 cup  Boiled Potato - 3 ( Grated and mashed) Curd - 3/4 cup  Oil - 1 cup  Spices  Salt to taste  Onion finely chopped 1/2 cup Green Chili  finely chopped -  1 table spoon  Coriander leaves finely chopped - 2 tbsp Carom seeds ( ajwain) -1 tsp Ginger powder ( sonth) - 1 tbsp Ginger finely chopped - 1 tbsp Turmeric - 1 tsp Method  Mix all spices and flour , mashed boiled potato and curd . Add 1 tbsp oil and kneed the dough .  Ideally it should not require any water .  If too dry then add little more curd or few spoons of water . If too wet then add few spoons of millet flour .  Make a soft dough Please do not let this dough stand for long otherwise it will be soggy .  Prepare it just before you  are ready t
Read more