Name: Stewed Chicken with Browned Onion and Fresh Pomegranate (Murghi Anardana)
Yield: Serves 6
Cuisine: India
Ingredients: 2 fresh or dried bay leaves; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 1 cup half-and-half; 2 black, green, or white cardamom pods; 2 cinnamon sticks (each 3 inches long); 1 teaspoon coarse kosher or sea salt; 1 medium-size fresh pomegranate, seeds separated from the flesh (see box); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 teaspoons Rajasthani garam masala; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 2 tablespoons canola oil; 6 whole cloves; 1 tablespoon Ginger Paste; 1 tablespoon Garlic Paste

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I often talk about ingredients like tamarind, mango powder, or lime juice that infuse tartness into a curry to provide a crucial balance and cut down the heat from chiles. That’s exactly what the fresh, juicy, tart-sweet pomegranate does to this sauce, and in addition, it studs it with its ruby-red luminescence to make for a stunning presentation. During the months when pomegranates are not in season, I have made this with fresh tart cherries, pitted and cut in half.