Achari murgh – Chicken cooked with pickling spices




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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



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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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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Now add the ginger/ garlic paste and fry for a few seconds. Add green chillies.
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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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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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Add yoghurt, 1 tsp at a time stirring continuously.
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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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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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Garnish with coriander leaves
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*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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