8:57 am - Tuesday May 23, 2017

Anari Chicken

Ingredients

Anari Chicken

  • Chicken leg piece   ½ kg
  • Ginger garlic paste  2 tbsp
  • Yogurt  125 gm
  • Onion sliced  1
  • Dry red chilies  4 – 5
  • Oil  ¼ cup
  • Onion chopped  1
  • Coriander powder  1 tbsp
  • Crushed black pepper  1 tsp
  • All spice powder  1 tsp
  • Turmeric  1 tsp
  • Chili powder  1 tbsp
  • Nutmeg mace powder  ½ tsp
  • Salt  to taste
  • Water  1 cup
  • Tamarind pulp  2 tbsp
  • Red food color  few drops
  • Lemon juice  2 tbsp
  • Pomegranate seeds  3 tbsp
  • Kewra water  2 tbsp

Method

  1. Cut ½ kg chicken into small cubes, finely chop 1 onion and cut another onion into slices.
  2. Heat ¼ cup oil in a pan, add 2 tbsp ginger garlic paste, 1 chopped onion and chicken pieces. Fry well till its color turn to golden brown.
  3. Now add 125 gm yogurt, 4 – 5 dry red chilies, 1 tbsp coriander powder, 1 tsp crushed black pepper, 1 tsp all spice powder, 1 tsp turmeric, 1 tbsp chili powder, salt to taste, few drops of red food color, 3 tbsp pomegranate seeds and salt to taste. Fry well for 2 – 3 minutes.
  4. Then add 1 cup water, cover and on medium flame for 6 – 8 minutes.
  5. Remove lid, add 2 tbsp tamarind pulp, 2 tbsp lemon juice, ½ tsp nutmeg mace powder, 2 tbsp kewra water, 1 sliced onion and few coriander leaves.
  6. Fry well on high flame till water dries, then dish it out and serve hot.
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