Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes

Achari Murgh Recipe

This is a North Indian recipe. The Chicken (Murgh) is cooked with pickling (Achari) spices.

Achari Gosht (Pickle Lamb Curry) Recipe

Potatoes Pickling (Achari Aloo)

Ingredients

1. Mustard oil: ¼ Cup
2. Onions Chopped: 2 Cups
3. Finely chopped ginger: 2 Tablespoons

4. Minced Garlic: 2 Tablespoons

5. Boneless Skinless Chicken 2 oz cubes: 1 pound

6. Turmeric powder: 1 teaspoon

7. Cayenne powder: 1 teaspoon
8. Salt: ½ teaspoon or to taste

9. Tomatoes Chopped: 1½ Cups

10. Water: ½ cups

Whole Spices

1. Fenugreek seeds: ½ teaspoon

2. Fennel seeds: 1 teaspoon

3. Cumin seeds: ½ teaspoon

4. Whole Cayenne peppers: 4

5. Onion seeds: 1 teaspoon
6. Mustard seeds: 1 teaspoon

7. Cloves: 5

Garnish

1. Lime juice: 2 teaspoons

2. Chopped Cilantro: ¼ Cup

Method

1. Dry roast spices one at a time and transfer to Food Processor. Operate Food Processor in pulse mode. You want the spices bruised and coarse ground. You do not want to make a powder. Set aside. Set whole spice mix aside.

2. Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat. Let it cool

3. Re-heat mustard oil at medium heat.

4. Add onions. Sauté till brown.

5. Add ginger, garlic, and chicken. Sauté about 3 minutes. The chicken will turn white.

6. Add Turmeric, Cayenne, Salt, Whole spice mix. Sauté about 2 minutes.

7. Add tomatoes. Sauté till moisture is gone and the oil starts to separate.

8. Add water. Bring to a boil. Turn down heat. Cover. Cook on medium heat till chicken is tender about 20 minutes.

9. Stir in lime juice and cilantro

Google Group | Disclaimer | What do you think!