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The Ruby Jewels of India

Passport & Plate - Pomegranate Chicken (Kandhari Murgh)

India | Saturday, 7 March 2015 | 4 photos

1 whole pomegranate
2 chicken breasts (or 4 small chicken thighs, de-boned, depending on preference)
1 heaped teaspoon of dhaniya (coriander powder)
1 heaped teaspoon chilli powder
1 heaped teaspoon haldi (turmeric) powder
1 heaped teaspoon garam masala
2 garlic cloves
Pinch of salt
Chunk of garlic, 5cm
Pomegranate molasses (to taste, roughly 150g)
Bunch of coriander


How to prepare this recipe
Cut the chicken into thin strips, and add to a bowl along with the turmeric, coriander, salt, garam masala, chilli powder and pomegranate molasses.
Peel and grate the piece of ginger, peel and squeeze the garlic cloves and add to the chicken mix.
Leave to marinate overnight in the fridge.
Heat up a glug of oil in a pan, add the mix and fry until cooked through. Add more pomegranate or chilli powder to taste (depending on your preferred level of sweetness, spiciness).
Remove the pomegranate jewels from the fruit, chop the coriander and add both to the pan.

Ready to serve with chappatis!


The story behind this recipe
When at an Indian restaurant in London with my father once, we tried a pomegranate chicken dish which I absolutely loved, but the next time we went back, it was no longer on the menu. I researched online for a long time, but only found recipes with dried pomegranate powder and a few decorative seeds. Eventually I summoned the courage to get creative and make my own recipe. This is the result of a lot of trial and error and subtle changes in measurements.

Every time I go home now, my mother, father and sister beg me to make this dish - they'll even have the pomegranate seeds prepared and ready to go. Even though I have given them the recipe, they refuse to make it which I secretly really love. It's my dish that I share with them and it embodies me - a bit Indian, a bit unknown and made with creativity and a lot of love.

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