How to make Chicken Anardana - SK Khazana -
The flavour and taste of anardana makes this chicken dish something special
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Dried pomegranate seeds (anardana) (अनारदाना)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Chicken Anardana - SK Khazana checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Spiced Shredded Chicken Sausage Casserole Kung Pao Chicken-SK Khazana Chicken Dalcha
Chicken Anardana - SK Khazana 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.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Chicken Anardana - SK Khazana Recipe
Chicken on the bone cut into 1 inch pieces 750 grams
Dried pomegranate seeds (anardana) soaked for ½ hour 1 cup
Mustard oil 4 tablespoons
Bay leaf 1
Onion chopped 1 large
Ginger-garlic paste 1 tablespoon
Green chillies slit into half 3-4
Tomatoes finely chopped 2 medium
Salt to taste
Crushed black peppercorns to taste
coriander leaves chopped 1 tablespoon
coriander leaves for garnish
Coriander powder 1 1/2 tablespoons
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Cumin powder 1 teaspoon
Yogurt 2-3 tablespoons
Method
Step 1
Grind dried pomegranate seeds with ½ cup water into a smooth paste.
Step 2
Heat oil in a pressure cooker. Tear bay leaf and add along with onion and sauté till it turns light golden. Add ginger-garlic paste and sauté for 1-2 minutes.
Step 3
Add green chillies, tomatoes and salt, mix well and sauté till the tomatoes turn soft and pulpy.
Step 4
Add the ground paste and mix well. Add crushed black peppercorns, coriander leaves, coriander powder, red chilli powder, turmeric powder and cumin powder, mix well and sauté for 1-2 minutes.
Step 5
Add yogurt and mix well. Cook for a minute. Add chicken and salt and mix well. Cover the cooker and cook under pressure till 2 whistles are given out. Allow the pressure to reduce completely.
Step 6
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
