Saturday, 14 November 2015

Murgh Anardana

 Murgh Anardana
Dried Pomegranate Chicken

6 pcs chicken thighs, skinned
2 green chillies,  slit down the middle
A handful of coriander leaves
Pomegranate, to garnish

 2 tsp chopped garlic
 2 tsp minced ginger
1  tbsp ground coriander
1  tbsp dried pomegranate powder
1 tbsp vegetable oil
 1 tsp garam masala

 In a large bowl, leave the chicken to marinate in the spices and seasoning
for at least 2 hours or overnight, preferably.

To cook, add the marinated chicken and the marinade to a large pan 
with the green chillis and 1 cup water. 
Bring to the boil, then cover and cook over a low heat for 20–25 minutes. 
Give it the occasional stir and make sure there is always some water in the pan.

Uncover and turn the heat up. 
Reduce the excess water in the pan by cooking over a high heat 
while tossing the chicken in the reducing gravy. 
When completely reduced, add a little warm water to make a thick gravy. 
Check for seasoning. 
Stir in the fresh coriander and garnish with fresh pomegranate seeds. 

Best serve with steaming hot rice and your choice of chutney or raita.


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