How to make Persian Style Chicken - Pomegranate adds a lovely colour as well as flavour to this chicken dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Butter (मक्खन )
Cuisine : Fusion
Course : Main Course Chicken
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Persian Style Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Persian Style Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Sausage Chilli Fry, Kerala Chicken Curry, Spring Chicken with Sauteed Vegetables, Chargrilled Chicken with Thyme.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Persian Style Chicken Recipe
Chicken cut into 8 pieces on the bone 750 grams
Butter 2 tablespoons
Extra virgin olive oil 2 tablespoons
Onions,thinly sliced 2 medium
Garlic 5-6 cloves
Salt to taste
Tomatoes 2 medium
Cinnamon powder a pinch
Crushed black peppercorns to taste
Pomegranate (anar) pearls separated 1
Walnuts,roasted 1/4 cup
Lemon 1
Method
Step 1
Heat butter and extra virgin olive oil in a non stick pan and add onions. Crush garlic and add and saute for 1 minute. Add chicken and saute for 2-3 minutes. Add salt and mix. Roughly chop tomatoes and puree in a mixer.
Step 2
When chicken turns a light brown, add cinnamon powder, freshly crushed black peppercorns and mix. Add pureed tomatoes and mix. Grind half the pomegranate pearls and add to the chicken. Rinse the mixer jar with a little water and add to the pan.
Step 3
Add ¼ cup walnuts and mix. Adjust salt and crushed peppercorns and cook till the chicken is done. Add the juice of 1 lemon and mix well. Transfer into a serving bowl, garnish with remaining pomegranate pearls and a few roasted walnuts and serve hot.
