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Relish the freshness of fruits with a dose of dietary fibre in every bite of the pomegranate-laden North Indian recipe, 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.
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Mar 05, 2015
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