Khatta Anardana Murg

Cooking time 25 min

Serves 2-4

Fit Foodie Recipe Score

Regular Recipe Score

49

46

FitFoodieMeterwasdevelopedinconsultationwiththeIndianDieteticAssociation

Ingredients
For the marinate:
2 tablespoon ground
pomegranate seeds( anar dane
ka powder)
1 teaspoon red chilli powder
1 tablespoon coriander
powder (dhania)
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 teaspoon nutmeg powder
(Jaiphal)
Salt to taste
2 tablespoon Saffola oil

Preparation
In a mixing bowl add pomegranate powder,
red chilli powder, coriander powder, ginger
paste, garlic paste, nutmeg powder
(jaiphal), salt, oil and mix well.
Add the chicken breast pieces to the
marinate and mix well. Rest the chicken for
10-15 minutes.
Heat oil in a pan. Add cinnamon (dalchini),
bay leaves (tej patta), cloves (laung), black
peppercorns, cardamom (elaichi), onion
puree, green chillies and cook for 2-3
minutes.
Add the chicken and mix well. Add water
fresh pomegranate (anar), salt and cook
for1-2 minutes.
Garnish with pomegranate (Anar)

1 cup chopped chicken breast

2 tablespoon Saffola oil
1 stick of cinnamon (Dalchini)
2 bay leaves (Tej Patta)
6-8 cloves (Laung)
10-12 black peppercorns
8-10 cardamoms (Elaichi)
Paste of 1 onion
2 slit green chillies
1/2 cup water
1/2 cup fresh pomegranate
(Anar)
Salt to taste