Kesar Kalonji Anardana Murgh Kadhai is a delightful Indian dish that combines the aromatic flavors of saffron (kesar), nigella seeds (kalonji), and pomegranate seeds (anardana) with tender chicken cooked in a kadhai, a traditional Indian wok. This dish offers a unique taste profile, balancing the sweetness of saffron, the slight bitterness of nigella seeds, and the tangy notes of dried pomegranate seeds. The chicken is marinated and cooked to perfection, absorbing the rich spices and flavors. This recipe is cherished for its vibrant color, enticing aroma, and the harmony of spices that create a memorable dining experience. It’s a favorite for festive occasions and special gatherings, loved for its complexity and depth of flavor.
Kesar Kalonji Anardana Murgh Kadhai
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
80 Mg
Cholesterol
250 Mg
Sodium
20 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Marinate the chicken with garlic, ginger, and chili. Set aside for 15 minutes.
Step 2
Heat oil in a kadhai and add cumin and kalonji. Let them crackle.
Step 3
Add onions and sauté until golden brown. Stir in tomatoes and cook until soft.
Step 4
Add the marinated chicken to the kadhai.
Step 5
Cook on medium heat until the chicken is browned.
Step 6
Add anardana and mix well. Cover and cook for 10 more minutes.
Step 7
Add a pinch of kesar, stir, and let it simmer for a few more minutes until the chicken is fully cooked.
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