Achari murgh – Chicken cooked with pickling spices
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Ingredients
Adjust Servings
750gms chicken on the bone skinless medium sized pieces | |
3tbsp mustard oil or vegetable oil | |
1tsp fenugreek seeds | |
2tsp fenugreek seeds | |
2tsp cumin seeds | |
1.5tsp fennel seeds | |
1tsp nigella seeds or onions seeds | |
4 green chillies slit | |
2tsp ginger paste | |
2tsp garlic paste | |
2large white onion finely sliced | |
2tbsp tomato puree | |
1tsp turmeric powder | |
1tsp coriander powder | |
11/2 cumin powder | |
2cups water | |
2tbsp natural yoghurt beaten | |
Salt to taste | |
• Handful of chopped coriander leaves to garnish |
Directions
1.
Heat oil in a pan. When the oil is hot add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Let it splutter for a few seconds.
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2.
Add the sliced onion and fry for 8-10 minutes on medium heat until the onions are light brown in colour.
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3.
Now add the ginger/ garlic paste and fry for a few seconds. Add green chillies.
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4.
Stir in the tomato puree, add ½ cup water if it is getting sticky. Cook on low heat for 5 minutes.
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5.
Add turmeric, cumin powder and coriander powder. Add salt. Cook for a couple of minutes till the oil leaves the sides of the pan.
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6.
Add yoghurt, 1 tsp at a time stirring continuously.
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7.
Now add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins.
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8.
Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked through and succulent.
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9.
Garnish with coriander leaves
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Notes
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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