Khatta Anardana Murg Recipe

Relish the freshness of fruits with a dose of dietary fibre in every bite of the pomegranate-laden North Indian recipe, Khatta Anardana Murg.

Cooking time
25 min



    For the Marinate:



    • 2 tablespoon ground pomegranate seeds (Anar dane ka powder)
    • 1 teaspoon red chilli powder
    • 1 tablespoon coriander powder (Dhania)
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 1/2 teaspoon nutmeg powder (Jaiphal)
    • Salt to taste
    • 2 tablespoon Saffola oil
    • 1 cup chopped chicken breast
    • 2 tablespoon Saffola oil
    • 1 stick of cinnamon (Dalchini)
    • 2 bay leaves (Tej Patta)
    • 6-8 cloves (Laung)
    • 10-12 black peppercorns
    • 8-10 cardamoms (Elaichi)
    • Paste of 1 onion
    • 2 slit green chillies
    • 1/2 cup water
    • 1/2 cup fresh pomegranate (Anar)
    • Salt to taste

How to make Khatta Anardana Murg

    • In a mixing bowl add pomegranate powder, red chilli powder, coriander powder, ginger paste, garlic paste, nutmeg powder (jaiphal), salt, oil and mix well.

    • Add the chicken breast pieces to the marinate and mix well. Rest the chicken for 10-15 minutes.

    • Heat oil in a pan. Add cinnamon (dalchini), bay leaves (tej patta), cloves (laung), black peppercorns, cardamom (elaichi), onion puree, green chillies and cook for 2-3 minutes.

    • Add the chicken and mix well. Add water fresh pomegranate (anar), salt and cook for1-2 minutes.

    • Garnish with pomegranate (Anar)

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Sounds interesting but onion puree quant...

Sounds interesting but onion puree quantity has not been mentioned.

Mar 05, 2015

Average: 4 (1 vote)
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