Awadh Murgh Tikka | Pomegranate Marinade
1 ½ pound skinless boneless chicken (can use white or dark meat, based on preference. This recipe calls for dark meat)
1Tbs Ginger garlic paste
2Tbs Lemon juice
2Tsp Yellow chili powder
1Tsp Garam masala
2Tbs Cooking oil
Salt To Taste
1 Cup strained yogurt
pomegranate powder (Anardana powder)
1/4 Tsp Clove powder
1/2Tsp Cardamom powder oil for basting
Wash the boneless chicken cubes (combination of dark and white meat) and apply the first marination of salt, ginger, garlic paste, garam masala, lemon juice, yellow chilli powder, oil. Let stand for a minimum of 1 hour.
Prepare the second marination of the strained curd, clove powder, roasted pomegranate powder and put the chicken we marinated in the first step in this mixture. Set aside for 4-6 hrs (overnight is preferable)
Cook the chicken in the tandoor (you can use a stove top grill instead or an oven at 350 degrees for 15-18 minutes) till tender and cooked through. Garnish with fresh pomegranate seeds, lemon juice, fresh cilantro leaves.
Serve with pomegranate sauce / relish / chutney (follow any traditional fruit chutney recipe)