Recipes and love for cooking passes down from one generation to the next in various ways. Rohini shares how this one came about “ Mom saw the anardana chicken being made on some T.V show and remembered she had eaten it somewhere in the past and really enjoyed it. She has turned vegetarian now, but we two still share our love for the little bird. She shared what she remembered from the recipe and I fine tuned it. So this one’s for you mom and can’t thank you enough for showing me the way to heaven(kitchen 🙂 ) “
750 gm chicken
200 gm curd, whisked well
1 inch cinnamon
4 green cardamoms
2 dry red chilies
2 black cardamoms
½ tsp Shah jeera
3 tbsp ground dry pomegranate seeds
2 bay leaves
Salt to taste
2-3 onions. chopped fine
1 tbsp grated garlic
1 tbsp grated ginger
2 green chilies chopped
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
5-6 tbsp Oil
2-3 tbsp fresh pomegranate seeds for garnish
Fresh coriander leaves, a handful
Clean and wash chicken. Pat dry and marinate with curd, red chili powder, coriander powder, cumin powder, garam masala powder and finely ground pomegranate seeds. Keep aside.
Heat oil in a deep pan and put in bay leaves, dry red chili, shah zeera, cinnamom, green cardamoms, black cardamoms, cloves and let them release aroma.
Add onion and fry on low flame till it turns golden brown. Add in ginger, garlic and green chilies.
Sauté for a minute and then add marinated chicken with all the marinade. Sauté the chicken mix till it releases oil.
Now is the time to add ¾ cup of water. Cover and let cook till done.
Garnish with fresh pomegranate seeds and coriander leaves(both of which I didn’t have) and serve with rice or roti.
Feel free to adjust ingredients per taste. The taste should be little spicy from chilies ,but distinctively sour of the anardana and creaminess from the curd.
-Courtesy Rohini Ghosh