Achari Murgh (or known as Chicken Achari) is a popular North Indian dish. Pieces of chicken cooked in spices with a tomato and yogurt gravy. Full of flavour and easy to make, this is best served with roti, naan, pulao or biryani.
Chicken (with bone or without) – 400 to 500 gms, skinned, chopped
Onion – 1, small, finely chopped
Ginger Garlic Paste – 3 to 4 tsp
Plain Yogurt – 1/4 cup, lightly beaten
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 3/4 to 1 tsp
Tomato Puree – 3/4 to 1 tsp
Dry Red Chillies – 2
Black Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Kalonji (Nigella Seeds) – 1/2 tsp
Lemon Juice – 1/2 tsp
Oil – 4 to 5 tsp
Salt as per taste
Coriander Leaves – handful, chopped
1. Heat oil in a pan over medium flame.
2. Add the dry red chillies, black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji.
3. Fry for 10 to 20 seconds.
4. Add the onions and saute until light brown.
5. Add the ginger garlic paste and stir well.
6. Now add the red chilli powder, turmeric powder and stir for 10-20 seconds.
7. Add a splash of water if it starts sticking to the bottom.
8. Add the tomato puree and cook for a minute or two.
9. Add the chicken pieces, stir well and cook for 5 minutes.
10. Ensure the chicken pieces are well coated in the masala.
11. Pour 1/4 cup of water and cover the pan with a lid.
12. Simmer on low flame for 15 to 20 minutes or until the chicken is cooked through.
13. Add the yogurt, stir well and cook for 3 minutes.
14. Remove the pan from the flame. Add the lemon juice and salt.
15. Stir again to mix well.
16. Garnish with coriander leaves.
17. Serve with naan or roti.