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
Preparation time
15 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

Fit Foodie recipe scores more since it is good on dietary fibre and is also low on saturated fat



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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