4 chicken thighs, boneless and skinless, cut in kebab size pieces
1/2 cup whole milk plain yogurt, beaten
1/2 teaspoon saffron strands, crushed
1 teaspoon garam masala powder
1 teaspoon paprika powder IF YOU LIKE IT VERY HOT, THEN ADD 1/2 tsp cayenne powder
1 tablespoon ginger garlic paste
1 teaspoon salt
1.5 cups tomato puree
1/4 cup cashew nuts
1/4 cup almonds
1 jalapeno, finely chopped
1 star anise
2 bay leaves
3 green cardamoms, crushed partially
1 tablespoon cumin seeds
1 tablespoon coriander powder
1/2 cup pomegranate juice
1/2 cup pomegranate
4 tablespoons chopped cilantro, for garnish
1/4 cup oil
Mix in the marinade ingredients in a bowl and set aside for atleast 1 hour in the refrigerator, 3 hours is preferred.
Meanwhile, take cashew nuts and almonds and soak in half cup water for 30 minutes. Blend in a blender along with tomato puree.
Heat oil in a 3 qt saute pan over medium heat. When the oil is hot, saute whole spices and jalapeno for a couple of minutes.
Add the chicken along with all its marinade and cook for about 5 minutes.
Add powdered spices.
Add tomato and nuts puree and mix. To this, add pomegranate juice.
Cover and cook on medium low heat for 15 - 20 minutes, stirring every 5 minutes.
Add pomegranate seeds and chopped cilantro, as garnish, adjust salt if needed and serve hot.
DID YOU KNOW? Drinking freshly squeezed Pomegranate juice is as healthy as eating the fruit itself, while this is not the case with most other fruits.