Pomegranate Murgh/Chicken😋👌

One of the favorite and famous dish from the lost cuisine of Hyderabad Anari Murgh a delicious and nutritious recipe with full of proteins, all the ingredients choose scientifically to make the dish more palatable and tasty. Must try this recipe.

Ingredients for making this delicacy 😘

  • Chicken leg piece ½ kg
  • Ginger garlic paste 2 tbsp
  • Yogurt 125 gm
  • Onion sliced 1
  • Dry red chilies 4 – 5
  • Oil ¼ cup
  • Onion chopped 1
  • Coriander powder 1 tbsp
  • Crushed black pepper 1 tsp
  • All spice powder 1 tsp
  • Turmeric 1 tsp
  • Chili powder 1 tbsp
  • Nutmeg mace powder ½ tsp
  • Salt to taste
  • Water 1 cup
  • Tamarind pulp 2 tbsp
  • Red food color few drops
  • Lemon juice 2 tbsp
  • Pomegranate seeds 3 tbsp
  • Kewra water 2 tbsp

Method for making the Curry

  • Cut ½ kg chicken into small cubes,
  • finely chop 1 onion and cut another onion into slices.
  • Heat ¼ cup oil in a pan, add 2 tbsp ginger garlic paste,
  • 1 chopped onion and chicken pieces. Fry well till its color turn to golden brown.
  • Now add 125 gm yogurt, 4 – 5 dry red chilies, 1 tbsp coriander powder, 1 tsp crushed black pepper, 1 tsp all spice powder, 1 tsp turmeric, 1 tbsp chili powder, salt to taste, few drops of red food color, 3 tbsp pomegranate seeds and salt to taste.
  • Fry well for 2 – 3 minutes.Then add 1 cup water, cover and on medium flame for 6 – 8 minutes.Remove lid, add 2 tbsp tamarind pulp, 2 tbsp lemon juice, ½ tsp nutmeg mace powder, 2 tbsp kewra water, 1 sliced onion and few coriander leaves.
  • Fry well on high flame till water dries, then dish it out and serve hot.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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