Authentic Himachali Murgh Anardana with Warm Pahadi Sidu
Succulent chicken simmered in a tangy, spiced yogurt gravy infused with sun-dried pomegranate seeds. This traditional Pahadi delicacy offers a delightful burst of tart and earthy flavors that pair wonderfully with fluffy wheat bread.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat slightly.
2
Add cumin seeds, black cardamom, green cardamom, and cinnamon stick, letting them crackle for 30 seconds.
3
Add sliced onions and sauté until golden brown and caramelized.
4
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
5
Lower the heat and add turmeric powder, red chili powder, and coriander powder, stirring quickly to prevent burning.
6
Add the chicken pieces and sear them in the spice mixture for about 5 to 7 minutes until lightly browned on all sides.
7
Whisk the whipped yogurt with the coarsely ground anardana powder and lower the flame completely.
8
Slowly pour the yogurt-anardana mixture into the pan while continuously stirring to prevent curdling.
9
Cover the pan with a lid and let the chicken simmer on medium-low heat for 20 minutes until tender and cooked through.
10
Sprinkle garam masala and check for salt, adjusting as needed.
11
Garnish with fresh coriander leaves and serve hot alongside freshly steamed Pahadi Sidu.
Ingredients
700g bone-in chicken pieces, washed and drained
3 tablespoons dried pomegranate seeds (anardana), coarsely ground
1 cup thick plain yogurt, whipped
2 large onions, finely sliced
1 tablespoon ginger-garlic paste
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 black cardamom pods
3 green cardamom pods
1 cinnamon stick
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 tablespoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.