How to make Chicken In Almond Pomegranate Sauce -

Chicken In Almond Pomegranate

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Pomegranate (anar) (अनार)

Cuisine : Chinese

Course : Main Course Chicken

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Chicken In Almond Pomegranate Sauce

Chicken In Almond Pomegranate Sauce Recipe Card

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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 : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken In Almond Pomegranate Sauce Recipe

  • Boneless chicken breast 4 medium

  • Pomegranate (anar) 2 medium

  • Brown sugar 4 1/2 tablespoons

  • Olive oil 2 tablespoons

  • Onions sliced 2 large

  • Garlic crushed 2 cloves

  • Refined flour (maida) 1 tablespoon

  • Paprika powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Cinnamon powder 1/2 teaspoon

  • Chicken stock 1/2 cup

  • Almonds,blanched and toasted 1/3 cup

  • Fresh coriander leaves chopped 1/4 bunch

Method

Step 1

Cut pomegranate in half. Scoop out pearls. Reserve about one third cup of pearls. Combine remaining pearls with one and half cups of water and brown sugar and heat gently so as to dissolve the sugar. Simmer, uncovered for five minutes. Strain and keep aside.

Step 2

Heat one tablespoon of olive oil in a large pan and sear chicken breasts on both sides until browned and almost cooked. Remove and keep aside. Heat remaining oil in the same pan. Sauté onion slices and garlic, stirring until onion is soft. Add refined flour, paprika, cumin powder, coriander powder and cinnamon powder.

Step 3

Sauté over low heat till mixture is just browned and dry.Gradually stir in chicken stock and reserved pomegranate liquid. Cook, stirring, until mixture boils and thicken slightly.Add seared chicken breasts. Cover and simmer for five minutes or until cooked through. Stir in reserved pomegranate pearls and almonds.

Step 4

Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

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.