Achari Murgh Recipe

Achari Murgh

Ingredients:

•  1 kg Chicken pieces
•  1 tsp Fenugreek seeds
•  1 tsp Mustard seeds
•  1 tsp Fennel seeds
•  1 tsp Cumin seeds
•  1 tsp Red chili powder
•  1 tsp Turmeric powder
•  1 tsp Onion seeds
•  2 Red dry chilies
•  2 Large onions sliced
•  2 tsp Garlic paste
•  1 tsp Ginger paste
•  1 Cup tomato puree
•  Juice of 1 lemon
•  1/2 Cup water
•  Salt to taste
•  3 tbsp Mustard oil

How to make Achaari Murg:

•     Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
•     Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
•     Transfer to a bowl, leaving the oil in the pan.
•     To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
•     Add the chicken pieces and fry on high level for about 2 minutes.
•     Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
•     Add the tomato puree and fry on high level for a few seconds.
•     Now add the fried onion mix and sprinkle salt to taste. Mix well.
•     Sauté on a high level for about 2 minutes.
•     Stir in the lemon juice.
•     Achaari Murg is ready.