1 lb chicken skinned (I used thighs & drumsticks, You can use boneless or bone-in, the cooking time will vary in either case)
3 tbsp oil
1/4 cup finely chopped red onions
1 tsp garam masala
Cilantro & green chilies to garnish
Salt to taste
For the Marinade:-
2 tbsp anardana (dry pomegranate seeds,Dry pomegranate seeds, Available at Indian Stores or buy powder on Amazon)
5-6 dry red chillies (adjust to tolerance)
2 tsp coriander powder
2 tbsp fresh minced ginger
1/2 tsp ground nutmeg
1 tsp oil
1 tsp salt
Method:-
Wash the chicken pieces and pat dry using a paper towel. Using a sharp knife, make incisions all over in the chicken. Set aside.
In a small sauce pan, lightly dry roast the pomegranate & dry chillies. Once roasted tip into your coffee blender and grind to a fine mixture.
If using readymade powder, roast the powder too.
In a bowl, add the ground pomegranate & chillies along with rest of the marinade ingredients and mix well to combine.
Rub this all over chicken and, transfer chicken to a glass/plastic bowl, cover with cling film & let marinate for alteast 6-7 hours, refrigerated..
Once marinated, in a cast iron skillet or any heavy bottomed pan, add the oil and let it heat on high.
Add the chopped onions to the skillet and cook the onions till golden brown.About 5-7 minutes.
Once the onions are golden brown, tip in the marinated chicken to the pan along with all marinade.
On high heat, sear the chicken for 5-8 minutes flipping it so that its lightly browned on all sides.
Once seared, reduce the heat to medium and let the chicken cook in its own juices till completely done. About 10-12 minutes.
Note:- This time will depend on how thick/big or small your chicken pieces are. Please adjust accordingly.
Once the chicken is tender,remove from heat & mix in the garam masala.
Cover the skillet with a aluminium foil and let sit for 8-10 minutes.
Garnish with chopped cilantro, green chillies and serve with kachumer (recipe below)or on own or with rice/flatbreads.
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Kachumer (Indian Salsa)
Ingredients :-
1 medium red onion, finely chopped
1 cucumber, peeled and chopped
1-2 Thai green chilli (optional)
2 medium roma tomatoes, chopped
2 tbsp fresh lemon juice
Black Salt to taste (substitue with normal salt)
Pinch of roasted cumin powder (optional)
Method:-
Combine all the chopped vegetables in a bowl. Add fresh lemon juice and cumin powder (if using).Refrigerate until ready to serve.
Add salt before serving, mix well.
Note that you can decrease or increase the quantity of vegetables from what I have mentioned.The quantities above are what I generally use.
