Achari Murgh, also known as Chicken Achari, is a handpicked chicken recipe that comes from the Northern part of India.
Main Course, Side Dish
Indian, North Indian
Chicken (with bone or without)
small, finely chopped
3 to 4
Ginger Garlic Paste
3/4 to 1
Red Chilli Powder
3/4 to 1
Dry Red Chillies
Black Mustard Seeds
Kalonji (Nigella Seeds)
4 to 5
as per taste
Heat oil in a pan over medium flame.
Add the dry red chillies, black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji.
Fry for 10 to 20 seconds.
Add the onions and saute until light brown.
Add the ginger garlic paste and stir well.
Now add the red chilli powder, turmeric powder and stir for 10-20 seconds.
Add a splash of water if it starts sticking to the bottom.
Add the tomato puree and cook for a minute or two.
Add the chicken pieces, stir well and cook for 5 minutes.
Ensure the chicken pieces are well coated in the masala.
Pour 1/4 cup of water and cover the pan with a lid.
Simmer on low flame for 15 to 20 minutes or until the chicken is cooked through.
Add the yogurt, stir well and cook for 3 minutes.
Remove the pan from the flame. Add the lemon juice and salt.
Stir again to mix well.
Garnish with coriander leaves.
Serve with rice, naan or roti.
This recipe was published on https://www.awesomecuisine.com/recipes/2538/murg-achari.html