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Achari Murgh Recipe
This is a North Indian recipe. The Chicken (Murgh) is cooked with pickling (Achari) spices.
Kitchen Tested By: Réya Doucette, Canada |
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