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Achari Murgh

Nov-11-2018
Rekha Unni
5 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Achari Murgh RECIPE

One of the popular North Indian curry, best for any occasion. Chicken cooked in pickling spices with tomato and yogurt gravy makes this one of the lipsmacking dish

Recipe Tags

  • Non-veg
  • Medium
  • Kitty Parties
  • North Indian
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 500 gm chicken
  2. 2 teaspoon ginger paste
  3. 1/4 teaspoon turmeric
  4. 2 teaspoon garlic paste
  5. 1 teaspoon red chili powder
  6. 1 medium Chopped Onion
  7. 1/4 teaspoon tomato puree
  8. 1/4 cup Yogurt
  9. Salt to taste
  10. 2 red chilli
  11. 5 teaspoon mustard oil
  12. 1/2 teaspoon nigella seeds
  13. 1/2 teaspoon cumin seeds
  14. 1/2 teaspoon lemon juice
  15. 1/2 teaspoon fennel seeds
  16. 1/2 teaspoon fenugreek seeds
  17. 1/2 teaspoon mustard seeds
  18. 4 tbsp chopped coriander leaves to garnish

Instructions

  1. Heat oil in a pan over medium heat
  2. Roast dry red chillies, black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji until aromatic
  3. Add the onions and saute them until light brown.
  4. Add the ginger garlic paste and stir well. Saute until raw aroma disappears
  5. Add the red chilli powder, turmeric powder and saute for few seconds. Add little water and mix well
  6. Add the tomato puree and cook for a minute
  7. Add the chicken pieces, stir well, and cook for 5 minutes.
  8. Add 1/4 cup water. Cover and cook for 15 minutes or until chicken is cooked
  9. Add spoonful of gravy to yogurt and whisk well. Add yogurt to curry and mix well. Cook for 3-4 minutes. Switch off
  10. Add the lemon juice and salt. Stir to mix well.
  11. Garnish with coriander leaves. Serve Achari Murgh with pulao, naan or roti.

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