• Prep Time0mins
  • Cook Time60mins
  • Serves10People
Murg Anaari


  • Whole chicken legs(skinless) - 10
  • red chilli paste - 1 tbsp
  • Lemon juice - 2 tbsp
  • 1.5 cups - pomegranate juice (boiled & reduced to 1/2 cup)
  • hung curd - 1 cup
  • Ginger paste - 1 tbsp
  • Garlic paste - 1 tbsp
  • Tandoori masala powder - 2 heaped tbsp
  • Salt as per taste
  • Red food Colour : few drops(optional)
  • Melted butter - 1/4 cup


  1. Wash and pat dry the chicken to remove all the water
  2. Make 3-4 parallel slant evenly spaced cuts on each side
  3. Mix the pomegranate molasses, chilli paste, salt to taste and lemon juice.
  4. Pour this over the chicken and rub it in thoroughly. Cover and leave in the fridge for at least an hour.
  5. In a bowl, mix together the curd, ginger garlic paste, colour, tandoori masala and the melted butter.
  6. Take out the chicken pieces from the first marinade and mix in the second. Cover and leave in the fridge for 4-6 hours. Overnight is the best option.
  7. Grill on a medium hot grill for about 30 minutes till well browned. Turning once midway and baste with the melted butter twice.
  8. Let it rest for a couple of minutes before serving.
  9. Serve hot with a mint cucumber yoghurt tip and roti of your Choice.
My Tip: Use fresh juice, garlic and ginger instead of the packaged ones, if you can.. Makes a difference

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