Clean and cut 500 grams of chicken into medium-sized pieces. Set aside.
In a blender, add 50 grams of anardana (dried pomegranate seeds) and grind them into a fine powder.
In a mixing bowl, combine the anardana powder, 200 grams of yogurt, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Mix well to form a marinade.
Add the chicken pieces to the marinade and mix well, ensuring that each piece is well coated. Cover and refrigerate for at least 1 hour.
In a pan, heat 2 tablespoons of oil over medium heat. Add 1 finely chopped onion and sauté until golden brown.
Add the marinated chicken to the pan and cook on medium heat for 10-12 minutes, stirring occasionally.
Add 1 cup of water to the pan, cover, and cook on low heat for 20-25 minutes or until the chicken is cooked through and tender.
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.