Boneless chicken prepared with a paste made of pomegranate seeds.
Anardaana Chicken Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 3

Cooking Time

-20-22 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 Chopped Tomato
  • 1/2 tsp black Cardamom Powder
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Clove Powder
  • 1 tsp Chopped Garlic
  • 1 Chopped Onion
  • 500 gms Chicken pieces
  • 1 tsp ginger garlic paste
  • 1 cup soaked Pomegranate seeds
  • 1 tsp Turmeric Powder
  • 1 1/2 tsp Red chilli Powder
  • Salt and Water
  • 1 Chopped Ginger
  • 1 tsp Chopped Coriander leaves.

HOW TO PREPARE KHERU

  1. 1

    Warm Ghee in a Pan, add Cumin seeds, Coriander seeds, black cardamom powder, cinnamon powder, clove powder, chopped garlic, chopped onion and fry.
  2. 2

    Add chicken pieces, ginger-garlic paste, turmeric powder, red chilli powder, salt, water, chopped tomato, chopped ginger, water and fry.
  3. 3

    Make fine paste of soaked pomegranate seeds in a blender and add in the pan and stir , Add fresh chopped coriander leaves and serve hot.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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