Anardana Chicken (Dry Pomegranate Chicken Curry)

Name: Anardana Chicken (Dry Pomegranate Chicken Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Curd (Yogurt); 1 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp Salt; 0.5 tsp Turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1.5 tbsp Anardana (Pomegranate seed) powder; 750 g Chicken (curry cut pieces); 0.5 cup Mustard Oil; 1 piece Bay Leaf; 4 clove Cloves; 1 in Cinnamon stick; 0.5 piece Mace Flower; 1 piece Black Cardamom; 1 tsp Black Peppercorns; 2 piece Onions (medium-sized, grated/finely chopped); 1 in Ginger (crushed); 3 clove Garlic (crushed); 3 piece Green chillies (crushed); 1 tbsp Kasuri Methi (dried Fenugreek leaves)

Anardana Chicken is a tangy, flavourful North Indian chicken curry recipe that combines the tangy taste of dried pomegranate seeds (anardana) with the richness of freshly ground spices. The chicken is slow-cooked on low heat, using its natural juices instead of water, resulting in tender, juicy pieces that are infused with the bold flavours of anardana powder, yogurt, and whole spices.

This easy-to-make chicken recipe stands out for its perfect balance of sour and spicy flavours,...

Kashmiri Red Chilli Powder

Anardana (Pomegranate seed) powder

Chicken (curry cut pieces)

Onions (medium-sized, grated/finely chopped)

Green chillies (crushed)

Kasuri Methi (dried Fenugreek leaves)

Calories

435.0kcal (21.75%)

Protein

38.8g (77.5%)

Step 1

In a bowl, whisk together curd, coriander powder, cumin powder, salt, turmeric powder, Kashmiri red chilli powder, and anardana powder until smooth. Set this aside for later use.

Step 1

In a heavy-bottomed pan or wok, heat mustard oil over medium heat until it starts to smoke. Turn off the heat and allow the oil to cool slightly. Reheat the oil over low to medium heat, ensuring it’s not smoking again.

Step 2

Add the bay leaf, cloves, cinnamon stick, mace flower, black cardamom, and black peppercorns to the heated mustard oil. Stir briefly until the spices release their aroma.

Step 3

Add the chicken pieces to the pan and sear them over high heat, turning them occasionally until they are browned and the juices are sealed in.

Step 4

Move the chicken pieces to the sides of the wok. Add the grated onions, crushed ginger, garlic, and green chillies to the centre. Sauté until the onions turn translucent and the raw smell disappears. If the mixture sticks to the bottom, sprinkle water and continue cooking.

Step 5

Mix the seared chicken with the onion mixture. Cook on medium heat, stirring occasionally until the oil starts to separate from the masala.

Step 6

Pour the prepared curd mixture over the chicken, stirring well to coat each piece. Cook for a few minutes, allowing the flavours to meld.

Step 7

Lower the heat to a gentle simmer, cover the pan, and cook until the chicken is fully tender and the oil rises to the surface of the gravy. Stir occasionally to prevent sticking.

Step 8

Sprinkle the kasuri methi over the chicken, stirring it gently into the curry.

Step 9

Garnish with fresh coriander (optional) and serve hot. Anardana Chicken pairs wonderfully with naan, roti, paratha, or any Indian flatbread. You can also serve it with steamed rice or jeera rice to soak up the flavorful gravy.

Calories

435.0kcal (21.75%)

Protein

38.8g (77.5%)

Mustard oil adds a distinct flavour and colour to the dish, but you can substitute it with vegetable or canola oil if preferred. Cooking in ghee gives the curry a richer, more indulgent taste.

Always heat mustard oil until it reaches its smoking point to remove the raw taste and enhance the flavour.

For a spicier kick, increase the number of green chillies or Kashmiri red chilli powder.

If you prefer a thinner gravy, add water as needed during the simmering process.

If you prefer a less tangy flavour, reduce the amount of anardana powder in the recipe.

You can substitute anardana powder with amchur (dry mango) powder for a similar tangy flavour.

What can I use instead of anardana powder in Anardana Chicken?

If you don't have anardana powder, you can substitute it with amchur (dry mango powder). It will provide a similar tangy flavor that complements the dish.

How can I adjust the tanginess of Anardana Chicken?

To make Anardana Chicken less tangy, simply reduce the amount of anardana powder used in the recipe. This will help you achieve a milder flavor while still enjoying the dish.

Can I prepare Anardana Chicken in advance for meal prep?

Absolutely! Anardana Chicken can be made ahead of time, and it often tastes even better the next day as the flavors deepen and meld together. Just store it in an airtight container in the refrigerator.

Is it possible to add vegetables to Anardana Chicken for a heartier meal?

Yes, you can definitely add vegetables like potatoes or bell peppers to the Anardana Chicken recipe. This will create a more filling one-pot meal that is both nutritious and delicious.

What are the best side dishes to serve with Anardana Chicken?

Anardana Chicken pairs wonderfully with naan, roti, or paratha. You can also serve it with steamed rice or jeera rice to soak up the flavorful gravy, making for a complete and satisfying meal.