Head Over Coin

Indian recipes and culinary adventures

Wah! Wah! Anardana Chicken: A Chatpata Delight for Your Taste Buds!

|

Chef Curry Do’pyaza

Wah! Wah! Anardana Chicken: A Chatpata Delight for Your Taste Buds!

Namaste Dosto! Sat Sri Akal! Kem Chho? Chef Curry Do’pyaza here, back with another finger-licking recipe straight from my kitchen to yours. Today, we are diving into the tangy, sweet, and oh-so-delicious world of Anardana Chicken!

This vibrant dish is a star during festive seasons like Diwali and Holi, adding a burst of flavor to the celebrations. It’s also a popular choice during family gatherings and special occasions, especially in North Indian households, where the sweet and sour taste is highly appreciated. I remember my Dadi (grandmother) making this every Dussehra – the aroma alone was enough to make my mouth water!

A Little History Lesson

Anardana, or dried pomegranate seeds, has been used in Indian cuisine for centuries. It adds a unique sweet and sour flavor profile to dishes, and is known for its digestive properties. Anardana Chicken is believed to have originated in the Punjab region, where pomegranate orchards are abundant. The dish cleverly combines the richness of chicken with the tangy zest of anardana, creating a truly unforgettable culinary experience.

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients You’ll Need:

  • Chicken, cut into pieces – 750 grams
  • Pyaz (Onion), finely chopped – 2 medium
  • Adrak-Lahsun Paste (Ginger-Garlic Paste) – 2 tablespoons
  • Tamatar (Tomato), pureed – 1 cup
  • Dahi (Yogurt), plain – ½ cup
  • Anardana Powder (Dried Pomegranate Seed Powder) – 3 tablespoons
  • Haldi Powder (Turmeric Powder) – 1 teaspoon
  • Lal Mirch Powder (Red Chili Powder) – 1 teaspoon (adjust to your spice level)
  • Dhania Powder (Coriander Powder) – 2 teaspoons
  • Garam Masala – ½ teaspoon
  • Kasuri Methi (Dried Fenugreek Leaves), crushed – 1 teaspoon
  • Tel (Cooking Oil) – 3 tablespoons
  • Hara Dhania (Fresh Coriander Leaves), chopped – for garnish
  • Namak (Salt) – to taste

Let’s Get Cooking!

  1. Marinate the Chicken: In a large bowl, mix the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Give it a good mix, ensuring every piece is coated in the flavorful marinade. Let it rest for at least 30 minutes. The longer it marinates, the tastier it becomes!
  2. Sauté the Onions: Heat oil in a kadhai (wok) or a deep pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. This step is crucial for building a rich base for the curry.
  3. Cook the Masala: Add the tomato puree and cook for about 5-7 minutes, until the raw smell disappears and the tomatoes thicken. Now, add the marinated chicken and cook for another 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
  4. Add the Yogurt and Anardana: Reduce the heat to low. Gently whisk the yogurt and add it to the pan. Be careful to stir constantly to prevent the yogurt from curdling. Now, sprinkle in the anardana powder, garam masala, and crushed kasuri methi. Mix well.
  5. Simmer to Perfection: Add about ½ cup of water, bring the mixture to a simmer, cover the pan, and cook for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  6. Garnish and Serve: Once the chicken is cooked, garnish with freshly chopped coriander leaves. Serve hot and enjoy!

Chef Curry’s Tips for a Stellar Anardana Chicken:

  • Use good quality anardana powder for the best flavor. You can find it at most Indian grocery stores.
  • Don’t overcook the yogurt, as it can curdle. Keep the heat low and stir constantly.
  • Adjust the amount of red chili powder according to your spice preference.
  • For a richer flavor, you can add a tablespoon of cream or butter at the end.

Cooking it Your Way:

  • Gas Stove: Follow the recipe as is, using a kadhai or deep pan.
  • Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
  • Pressure Cooker: After step 3, transfer the mixture to a pressure cooker. Add ½ cup of water and cook for 2-3 whistles. Release the pressure naturally before opening the cooker.
  • Oven: After step 4, transfer the mixture to an oven-safe dish, cover it with foil, and bake at 350°F (175°C) for 45-60 minutes, or until the chicken is cooked through.
  • Slow Cooker/Crockpot: Combine all the ingredients in the slow cooker, stir well, and cook on low for 6-8 hours or on high for 3-4 hours.
  • Air Fryer: Not recommended for this recipe, as it requires simmering in a gravy.
  • Microwave: Not recommended for this recipe, as it may not cook the chicken evenly.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 35-40g
  • Carbohydrates: 20-25g
  • Fat: 15-20g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions:

Anardana Chicken pairs perfectly with:

  • Steaming hot Basmati rice
  • Soft and fluffy Naan bread
  • Tandoori Roti
  • Jeera Rice (Cumin Rice)
  • A side of cool Raita (yogurt dip)

Time to Cook, Dosto!

Now that you have the recipe, it’s time to put on your chef hats and create this amazing Anardana Chicken in your own kitchen. Trust me, the sweet and tangy flavors will leave you and your loved ones wanting more! Cook this for your family and friends and let them enjoy this beautiful dish.