Non-vegetarians, we’ve got a zingy chicken recipe for you all! The pomegranate powder is the USP of this special creation.
CHICKEN ANARDANA
Ingredients
500 gms chicken, cut into 1 inch pieces on bone
1 cup dried pomegranate seeds (anardana), soaked for ½ hour
2 tbsps mustard oil
1 bay leaf
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 green chillies, slit into half
2 medium tomatoes, finely chopped
Salt to taste
Crushed black peppercorns to taste
1 tbsp chopped fresh coriander leaves + for garnish
1½ tbsps Tata Sampann Coriander Powder
2 tsps red chilli powder
¼ tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala powder
2-3 tbsps yogurt
Method
1. Grind dried pomegranate seeds with little water into a smooth paste. Put the paste into a bowl.
2. Heat oil in a pressure cooker; add bay leaf and onion and sauté till it turns golden. Add ginger-garlic paste and sauté for 1-2 minutes.
3. Add green chillies, tomatoes and salt and sauté well. Cook till the tomatoes turn soft and pulpy.
4. Add prepared paste and mix well. Add crushed black peppercorns and chopped coriander, Tata Sampann Coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and sauté for 3-4 minutes on medium heat.
5. Pour yogurt and mix well. Cook for a minute. Add chicken, salt, and mix well.
Cover and cook for 2 whistles. Allow the pressure to reduce completely.
6. Garnish with chopped coriander and serve hot.
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