Murg Anaari

By Megha Vikram Singh  |  27th Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Murg Anaari by Megha Vikram Singh at BetterButter
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About Murg Anaari Recipe

Succulent Tandoori Chicken legs, marinated in pomegranate, molasses and spices.

Murg Anaari is an aromatic, flavorful and delicious dish which is very much popular in Awadhi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Murg Anaari is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Murg Anaari at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 60 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Murg Anaari by Megha Vikram Singh in step by step with pictures so you can easily learn how to cook the perfect Murg Anaari at your home without any difficulties. Murg Anaari is one of the representative dishes of Awadhi which you can serve in any special occasions.

Murg Anaari

Ingredients to make 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

How to make Murg Anaari

  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

Reviews for Murg Anaari (2)

Sujata Limbu5 years ago

Lovely recipe :D however is pomegranate juice required for this recipe? can we substitute it for something else?

Loveleen Sandhu5 years ago

yippe!! I finally managed it

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