One of the favorite and famous dish from the lost cuisine of Hyderabad Anari Murgh a delicious and nutritious recipe with full of proteins, all the ingredients choose scientifically to make the dish more palatable and tasty. Must try this recipe.
Ingredients for making this delicacy 😘
- Chicken leg piece ½ kg
- Ginger garlic paste 2 tbsp
- Yogurt 125 gm
- Onion sliced 1
- Dry red chilies 4 – 5
- Oil ¼ cup
- Onion chopped 1
- Coriander powder 1 tbsp
- Crushed black pepper 1 tsp
- All spice powder 1 tsp
- Turmeric 1 tsp
- Chili powder 1 tbsp
- Nutmeg mace powder ½ tsp
- Salt to taste
- Water 1 cup
- Tamarind pulp 2 tbsp
- Red food color few drops
- Lemon juice 2 tbsp
- Pomegranate seeds 3 tbsp
- Kewra water 2 tbsp
Method for making the Curry
- Cut ½ kg chicken into small cubes,
- finely chop 1 onion and cut another onion into slices.
- Heat ¼ cup oil in a pan, add 2 tbsp ginger garlic paste,
- 1 chopped onion and chicken pieces. Fry well till its color turn to golden brown.
- Now add 125 gm yogurt, 4 – 5 dry red chilies, 1 tbsp coriander powder, 1 tsp crushed black pepper, 1 tsp all spice powder, 1 tsp turmeric, 1 tbsp chili powder, salt to taste, few drops of red food color, 3 tbsp pomegranate seeds and salt to taste.
- Fry well for 2 – 3 minutes.Then add 1 cup water, cover and on medium flame for 6 – 8 minutes.Remove lid, add 2 tbsp tamarind pulp, 2 tbsp lemon juice, ½ tsp nutmeg mace powder, 2 tbsp kewra water, 1 sliced onion and few coriander leaves.
- Fry well on high flame till water dries, then dish it out and serve hot.
Chefs Nectar 