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Achari Murgh

Achari Murgh

Achari Murgh

Recipe Ingredients: 

  • For the Marinade:
  • Chicken - 1 lb (drumsticks or other cuts)
  • Yogurt - ½ cup
  • Turmeric powder - ½ tsp
  • Salt - ½ tsp
  • Pickling Spice Mix:
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Kalonji (black onion seeds) - ½ tsp
  • For the Achari Murgh:
  • kisan canola cooking Oil - 2 tbsp
  • Onion - 1 large, finely chopped
  • Ginger-garlic paste - 2 tsp
  • Tomato paste - 2 tbsp
  • Red chili powder - 1 heaped tbsp (or less, for a less spicy version)
  • Pickling spice mix - 1 tbsp
  • Chicken - 1 lb (marinated)
  • Water - 1 cup
  • Salt - to taste
  • Kasuri methi - 1 tbsp, crushed
  • Cilantro leaves - to garnish

Recipe Method: 

  • Wash chicken nd pat dry. Marinate chicken in the marinade ingredients at least for an hour, or even overnight.
  • Heat a skillet and dry roast the pickling spice mix ingredients over a low heat. Do not burn them. Cool and grind to a powder. It does not need to be very fine, a little bit coarse is okay. Set this aside.
  • Heat oil in a pan. Add onions and saute till they are lightly browned. Add ginger-garlic paste and saute till the raw smell is gone.
  • Then add the tomatoes paste and red chili powder and cook for a couple of minutes. At this point, you can blend this mixture to make a smooth paste or proceed with the next step.
  • Add the pickling spice mix and chicken, reserving the marinade juices.
  • Cook the chicken in this thick masala on all sides to seal in the juices, 8-10 minutes. Now add water and the reserved marinade and give it a good stir. Season with salt, cover the lid and allow to cook for 15-20 minutes or till chicken is done.
  • Open the lid, check seasoning and spice levels. Add crushed kauri methi and cook further if the gravy needs to be reduced.
  • Garnish with fresh cilantro leaves. Serve hot with steamed rice, rotis, naan and such.