Description

Kandhari Murg is a luxurious Mughlai-inspired chicken dish that gets its name from Kandhari anar (pomegranate). This dish stands out due to the use of pomegranate juice or seeds, which lend a deep ruby color and subtle sweetness to the gravy.

Boneless or bone-in chicken is cooked in a rich marinade of yogurt, ginger-garlic paste, mild spices, and crushed dried pomegranate seeds (anardana). The result is a thick, luscious, tangy curry that is mildly spiced and beautifully aromatic. Some recipes also include a hint of cream or cashew paste to elevate the richness.

This dish is usually served with naan, tandoori roti, or jeera rice and makes for a striking centerpiece at dinner parties and festive occasions.