Seasonal Recipes

Achari Murgh Recipe

Achari Murgh

Achari Murgh


  •  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.

Achari Murgh 1

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