Achari Murgh

Achari Murgh: Achari murgh has been made in the North India, particularly in places like Rajasthan for a long time. As the weather in the north of India is quite warm, curries such as achari murgh, using pickling spices, enhance the flavour whilst helping to preserve the food for longer. Mustard oil in this dish makes it have a unique flavour.

Ingredients (serves 4):

• 750 gms chicken, cut into 8 pieces on bone
• 250 gms green chillies
• 4-5 dry red chillies
• 1/4 tsp fenugreek seeds (methi dana)
• 1 tsp mustard seeds
• 1 tsp fennel seeds (saunf)
• 1/2 tsp onion seeds (kalonji)
• Salt, to taste
• 1/2 tsp turmeric powder
• 1/2 cup yogurt
• 3 tbsp oil
• 3 medium sized onions, chopped
• 1 tbsp ginger-garlic paste
• ½ tsp red chilli powder
• 1 tbsp coriander powder
• 2 tbsp fresh coriander leaves, to garnish
• Water, as required

Method:

• Grind fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
• Keep aside.
• Slit the green chillies, keeping the stems intact.
• Add the chicken, slit green chillies and coarsely grinded mix and 1 tablespoon salt in a bowl.
• Add in the yoghurt and turmeric powder.
• Mix well.
• Set the mix aside in a refrigerator to marinate, for 1 hour.
• Heat the oil in a deep non-stick pan, on medium heat.
• Add in the chopped onions and dried red chillies.
• Sauté the onions till they become translucent.
• Add in ginger-garlic paste.
• Sauté the mixture till lightly browned.
• Add in red chilli powder and coriander powder.
• Mix well.
• Add the marinated chicken along with the marinade.
• Stir well.
• Add 1 cup water and mix well.
• When the curry comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done.
• Season the Achari murgh with salt.
• Let the achari murgh stand for 10 minutes.
• Garnish with chopped green coriander leaves and serve hot achari murgh with steamed rice or Indian flat bread.

If you have any queries regarding the Achari Murgh recipe, please leave a comment.