MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken With Pomegranate & Chillies
Categories: Chicken, Indian
     Yield: 2 Servings

     1 lb Chicken; skinned
     3 tb Oil
   1/4 c  Red onions; finely chopped
     1 ts Garam masala
          Cilantro & green chilies;
          - to garnish
          Salt; to taste

MMMMM--------------------------MARINADE-------------------------------
     2 tb Anardana (dry pomegranate
          - seeds)
     5    Dry red chillies; up to 6,
          - adjust to tolerance
     2 ts Coriander powder
     2 tb Fresh ginger; minced
   1/2 ts Ground nutmeg
     1 ts Oil
     1 ts Salt

MMMMM------------------KACHUMER, (INDIAN SALSA-----------------------
     1 md Red onion; finely chopped
     1    Cucumber; peeled and chopped
     1    Thai green chilli; up to 2
          - (optional)
     2 md Roma tomatoes; chopped
     2 tb Fresh lemon juice
          Black salt; to taste;
          - substitue with normal salt
     1 pn Roasted cumin powder
          - (optional)

 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 ready-made 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 at least 6 to 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 until golden brown. About 5 to 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 to
 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 until completely done. About 10 to 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 to
 10 minutes. Garnish with chopped cilantro, green chillies, and serve
 with kachumer or on own or with rice/flatbreads.

 Kachumer (Indian Salsa):

 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.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 chicken-with-pomegranate-chillies.txt>

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