Anardhana Chicken

 

When I saw some chicken drumstick in the market, I know instantly what I'm gonna cook with those beauties. Beautiful legs deserves all the goodness of specials. Grabbed some of those sexy drumsticks and as always I have vibrant red ruby Indian pomegranate waiting for some action. Cutting, chopping, mixing,stirring and walla such a mesmerizing chicken dish waiting to dig in. 

This recepi originated from Himachal Pradesh, India and cooked in my little hut and I shall say one of the best chicken dish amazed me. I just love the color of the gravy and the thick consistency . No water added,  as the chicken gets cooked in it's own juices. If you prefer more gravy do add water to adjust the consistency.

This chicken gravy also known as Anardhana chicken or pomegranate chicken slowly cooked in dried pomegranate seeds but,  I added a little of fresh pomegranate juice for an extra kick. It's tart, juicy, tangy and little hint of sweetness. The pomegranate rendered an unique flavor and helps to tenderize the chicken. Serve with rice or bread and I'm sure you'll love my pomegranate chicken.

Ingredients 

1kg chicken, cleaned

4 tbsp dried pomegranate powder

3 tbsp pomegranate juice

1 cup plain yogurt 

1 1/2 tbsp coriander powder 

1 1/2 tbsp chilly powder 

1 1/2 tbsp ginger garlic paste 

1/2 tsp turmeric powder 

Salt to taste 

For The Gravy

5 green cardamoms,coarsely pound

5 cloves,coarsely pound 

2 black cardamoms

1"inch cinnamon stick 

1 tsp garam masala 

2 bay leaves 

2 large onions,chopped

3 cloves garlic, chopped 

1/2"inch ginger, chopped 

3 tbsp ghee

1/4 cups fresh pomegranate seeds

2 tbsp chopped coriander leaves 

Methods

In a large bowl, add all the ingredients listed under "For Marination". Mix till the chicken are well coated with the marination. Cover with cling wrap and  let it rest for 1-2 hours.

In a pan, heat ghee over medium flame and saute cinnamon stick, bay leaves, green and black cardamoms and cloves. 

Add the chopped ginger and garlic saute for 10-15 seconds.

Add the onion and saute till the onion turns lightly browned.

Add the marinated chicken with all the marination ingredients and saute for 5-7 minutes. 

Cover with lid and cook for 25-30 minutes by stirring occasionally.

Add garam masala and stir. Cook the chicken for another 5-7 minutes and till oil started to appear on the surface. 

Remove from heat and sprinkle with chopped coriander leaves and fresh pomegranate seeds.

Serve with white rice,roti or naan.