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Achari Murgh
Achari Murgh, also known as Chicken Achari, is a handpicked chicken recipe that comes from the Northern part of India.
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian, North Indian
Keyword:
chicken
Ingredients
500
g
Chicken (with bone or without)
skinned, chopped
1
no
Onion
small, finely chopped
3 to 4
tsp
Ginger Garlic Paste
1/4
cup
Plain Yogurt
lightly beaten
1/4
tsp
Turmeric Powder
3/4 to 1
tsp
Red Chilli Powder
3/4 to 1
tsp
Tomato Puree
2
nos
Dry Red Chillies
1/2
tsp
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
4 to 5
tsp
Oil
as per taste
Salt
handful
Coriander Leaves
chopped
Instructions
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.
Notes
Serve with rice, naan or roti.