How to make Chicken In Almond Pomegranate Sauce - Chicken In Almond Pomegranate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Pomegranate (anar) (अनार)
Cuisine : Chinese
Course : Main Course Chicken
Chicken In Almond Pomegranate Sauce Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chicken In Almond Pomegranate Sauce checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Chicken Pasanda . You can also find more Main Course Chicken recipes like Hot and Sour Chicken Parcels, Spiced Chicken, Ajwaini Murg, Honey Glazed Chicken.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken In Almond Pomegranate Sauce Recipe
Boneless chicken breast 4 medium
Pomegranate (anar) 2 medium
Brown sugar 4 1/2 tablespoons
Olive oil 2 tablespoons
Onions sliced 2 large
Garlic crushed 2 cloves
Refined flour (maida) 1 tablespoon
Paprika powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Cinnamon powder 1/2 teaspoon
Chicken stock 1/2 cup
Almonds,blanched and toasted 1/3 cup
Fresh coriander leaves chopped 1/4 bunch
Method
Step 1
Cut pomegranate in half. Scoop out pearls. Reserve about one third cup of pearls. Combine remaining pearls with one and half cups of water and brown sugar and heat gently so as to dissolve the sugar. Simmer, uncovered for five minutes. Strain and keep aside.
Step 2
Heat one tablespoon of olive oil in a large pan and sear chicken breasts on both sides until browned and almost cooked. Remove and keep aside. Heat remaining oil in the same pan. Sauté onion slices and garlic, stirring until onion is soft. Add refined flour, paprika, cumin powder, coriander powder and cinnamon powder.
Step 3
Sauté over low heat till mixture is just browned and dry.Gradually stir in chicken stock and reserved pomegranate liquid. Cook, stirring, until mixture boils and thicken slightly.Add seared chicken breasts. Cover and simmer for five minutes or until cooked through. Stir in reserved pomegranate pearls and almonds.
Step 4
Serve hot garnished with coriander leaves.
