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Many people are surprised to learn that pomegranates are used in Indian cuisine. It may be difficult for some people to imagine that it is more than simply a garnish when it comes to Indian curries. Pomegranate, or anardana as it is often known, is frequently used in North Indian cuisine. The seeds are used fresh in curries, breads, raitas, and tikkas and are widely accessible in India. They can also be dried and sold dry. Pomegranate seeds that have been dried out give curries and chutneys the necessary sweet and sour flavour. Many recipes also call for pomegranate juice or powder. It's the ideal souring agent, giving food that tangy edge.
Let's incorporate this lovely component in a chicken curry with garlic and chilies. Unsurprisingly, people will adore you. Kandhari Murgh is a dish made of tender chicken pieces coated in a rich marinade. Each bite has the ideal balance of spice from the chilli, acidic flavours from the pomegranate, and warmth from the fresh ginger and garlic. This recipe is wonderful when eaten with crispy onion rings and pudhine ki (mint) chutney, with a sprinkle of chaat masala for extra heat and acidity.
Pomegranate juice or syrup is typically used in Indian recipes for kandhari tikka; in this case, pomegranate molasses is used. It's the kind of fruit syrup that you could consume the entire bottle of! Very mouthwatering, sticky, sweet, tangy, and the ideal blend of flavours to marinate your meats in. Some dried pomegranate seeds can be added because they provide the chicken pieces a coating and crunch.
Ingredients:
850 g boneless chicken thighs cut into bite size pieces
300 ml thick yoghurt
2 tbsp gram flour
1 tbsp garlic paste
½ tbsp ginger paste
1 tsp kashmiri chilli powder (or less if you want a mild flavour)
110 ml pomegranate molasses
1 tbsp dried pomegranate seeds
½ tsp garam masala powder
Salt to taste
Butter for basting
Method:
In a bowl, combine the yoghurt and the gram flour. Mix thoroughly to remove any lumps and create a thick paste-like consistency. Add the salt, garam masala powder, molasses, ginger-and-garlic paste, chilli powder, and pomegranate seeds gradually.
Add the chicken pieces and stir continuously to thoroughly coat them in the rich marinade. Marinade for the entire night.
Turn the gas hob to high or preheat the oven to 200 degrees Celsius. The chicken pieces are stitched onto wooden skewers and set on a wire rack. 7 to 10 minutes of roasting the pieces
Butter should be melted and then turned over. Place them back in the oven for a further 5-7 minutes, or until they are thoroughly cooked and have a faint sear on the edges. Serve Kandhari Murgh with warm roti or parathas, lemon wedges, and an onion salad.
Again, for this recipe, we added Kashmiri chilli powder to add spice and give the chunky chunks of chicken a blazing red colour. You are welcome to substitute some mild red paprika and a dash of red chilli powder. Although we used boneless chicken thighs, boneless chicken breast would also work.
