Aachari Murgh

Cooking Time:  45 mins                                                                            Servings: 4
Preparation Time: 20 mins                                                                        Category: Main course, Non-Veg


Aachari Murgh is a popular chicken dish of sub-continent region. Chicken is cooked with pickling spices. "Aachar" means "pickle" and "Murgh" is "chicken". Well am Sharing the way I made it. Its more kind of a main course with thick gravy...it's easy, simple, spicy!

Ingredients

-------------

Chicken - 500 gms (with bone and mixed pieces)

Onions - 2

Ginger - 1"

Garlic - 2 cloves

Aachari Murgh

Fenugreek seeds (methi seeds) - 1/4 tsps.

Black Mustard seeds - 3/4 tsps.

Cumin seeds (jeera) - 3/4 tsps.

Fennel seeds (saunf) - 1/2 tsps.

Carom seeds (ajwain) - 1/2 tsp.

Nigella seeds (kalongi) - 3/4 tsps.

Garam Masala powder - 1 tsps.

Crushed Black pepper - 1/2 tsps.

Green Chillies - 2

Dry red chillies - 3

Red chilli powder - 1 Tbsps.

Turmeric powder - 1/2 tsps.

Coriander powder - 1 tsps.

Ginger garlic paste - 1 Tbsps.

Salt - to taste

Mustard Oil/Cooking oil - 2 Tbsps.

Curd - 1 cup

Preparation Method

----------------------

• Wash and pat dry chicken pieces.
• Marinade chicken with ginger garlic paste, turmeric, red chilli powder, coriander powder and salt. Keep aside
• Crush garlic cloves, chop ginger into thin 1 inch slices and keep aside.
• Finely slice onions and blend it into a paste adding little water.
• Head 1 Tbsp of oil in a vessel and add the onion paste. Cook it until it starts changing to light golden colour.
• Now add the marinated chicken, crushed black pepper, stir well and cook for 10 mins.
• Whisk the curd and add it to the dish and stir well again.
• Turn the stove to medium, close the vessel with a lid and let it simmer until the dish oozes out the oil (usually takes about 15-20 mins). This means chicken and all the masalas are cooked well. Now remove the lid and  stir gently.
• For tempering (or tadka), heat remaining oil in a kadai and add crushed garlic cloves, ginger slices, cumin, fennel, carom, fenugreek, nigella & mustard seeds.
• Once they start to splutter, add green and red chillies and sauté them for 2 mins on medium flame.
• Add this tempering to the dish and let it simmer for 5 mins.
• Garnish with freshly chopped coriander (optional). Turn off the stove and serve hot with Indian breads, chapathi or phulkas.