Recipe - A Flavorful Shimla Delicacy Anardana Chicken

Anardana chicken is a mouthwatering dish hailing from Shimla. This recipe combines succulent chicken pieces with the tangy and slightly sweet flavors of anardana, which are dried pomegranate seeds. The result is a tantalizingly aromatic and flavorful dish that will leave your taste buds craving for more. In this article, we will guide you through the preparation and cooking process of making Anardana chicken, a delightful specialty of Shimla.

Cooking Preparation Time:

Preparation time: 15 minutes
Marinating time: 1 hour (optional)
Cooking time: 30 minutes
Total time: 1 hour 45 minutes (including marinating time)

Ingredients

500 grams boneless chicken, cut into bite-sized pieces
2 tablespoons anardana (dried pomegranate seeds), ground into a powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 cup yogurt
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnishing

Method

- Marinate the chicken (optional): In a bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to form a smooth marinade.

- Add the chicken pieces to the marinade and mix until they are well coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to infuse. You can skip this step if you're short on time.

- Heat the oil in a deep pan or skillet over medium heat.

- If you marinated the chicken, remove it from the refrigerator and add it to the heated oil. Cook the chicken for about 10-12 minutes or until it is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.

- Sprinkle the ground anardana powder over the cooked chicken. Mix well to coat the chicken evenly with the flavors of anardana. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

- Remove the Anardana chicken from heat and garnish it with fresh coriander leaves. Serve hot with steamed rice, naan, or roti.

Tips:

- If anardana is not readily available, you can substitute it with dry mango powder (amchur) for a tangy flavor.
- Adjust the spice levels according to your preference by increasing or reducing the amount of red chili powder.
- For a richer taste, you can add a tablespoon of fresh cream or cashew paste to the marinade.