Anardana Chicken (Dry Pomegranate Chicken Curry)

In a bowl, whisk together curd, coriander powder, cumin powder, salt, turmeric powder, Kashmiri red chilli powder, and anardana powder until smooth. Set this aside for later use.

In a heavy-bottomed pan or wok, heat mustard oil over medium heat until it starts to smoke. Turn off the heat and allow the oil to cool slightly. Reheat the oil over low to medium heat, ensuring it’s not smoking again.

Add the bay leaf, cloves, cinnamon stick, mace flower, black cardamom, and black peppercorns to the heated mustard oil. Stir briefly until the spices release their aroma.

Add the chicken pieces to the pan and sear them over high heat, turning them occasionally until they are browned and the juices are sealed in.

Move the chicken pieces to the sides of the wok. Add the grated onions, crushed ginger, garlic, and green chillies to the centre. Sauté until the onions turn translucent and the raw smell disappears. If the mixture sticks to the bottom, sprinkle water and continue cooking.

Mix the seared chicken with the onion mixture. Cook on medium heat, stirring occasionally until the oil starts to separate from the masala.

Pour the prepared curd mixture over the chicken, stirring well to coat each piece. Cook for a few minutes, allowing the flavours to meld.

Lower the heat to a gentle simmer, cover the pan, and cook until the chicken is fully tender and the oil rises to the surface of the gravy. Stir occasionally to prevent sticking.

Sprinkle the kasuri methi over the chicken, stirring it gently into the curry.

Garnish with fresh coriander (optional) and serve hot. Anardana Chicken pairs wonderfully with naan, roti, paratha, or any Indian flatbread. You can also serve it with steamed rice or jeera rice to soak up the flavorful gravy.