Seasonal Recipes

Achari Murg Recipe

Achari Murg Punjabi Recipe

Achari Murgh recipe



  •     1 ½ pounds or 800 grams of Mutton (boneless)
  •     5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
  •     ¾ cup Onions (pureed)
  •     1 tsp. Ginger Paste (Pisi Adrak)
  •     1 tsp. Garlic Paste (Pisa Lehsan)
  •     1 tsp. Cumin Seeds (Saabut Zeera)
  •     1 tsp. Mustard Seeds (Rai)
  •     1 tsp. Nigella Seeds (Kalonji)
  •     1 tsp. Fenugreek Seeds (Methi)
  •     5 Cloves (Loung)
  •     15 grams of Jaggery (Gur)
  •     1 tsp. Aniseeds (Sounf)
  •     ½ tsp. Turmeric Powder (Pisi Haldi)
  •     1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  •     Salt (to taste)
  •     1 cup Plain Yogurt
  •     4 cups Water
  •     ½ cup Mustard Oil


In a dish whisk the plain yogurt with one liter of water.
In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.

Achari Murgh recipe 1

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