Achari Murgh
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 1 kilogram
Salt - 1 teaspoon
Green chili - 2 tablespoons
Lemon juice - 2 tablespoons
oil - 3 tablespoons
Mustard seeds - 1 teaspoon
Onion seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Cumin - 1 teaspoon
Fennel seeds - 1 teaspoon
Dry red chili - 8
Carom seeds - 1/2 teaspoon
Ginger garlic paste - 2 tablespoons
Onions - 300 grams
Turmeric - 1/2 teaspoon
Tomato puree - 390 grams
Red chili - 1 teaspoon
Salt - 1 teaspoon
Pickle - 3 tablespoons
Yogurt - 115 grams
Coriander - for garnish
PREPARATOIN
1. In a mixing bowl, add 1 kilogram boneless chicken, 1 teaspoon salt, 2 tablespoons green chili, 2 tablespoons lemon juice and mix well to combine.
2. Marinate for 1 hour.
3. Heat 3 tablespoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon onions seeds, 1 teaspoon fenugreek seeds, 1 teaspoon cumin , 1 teaspoon fennel seeds and Saute until they start to sizzle and pop for a min.
4. Add 8 dry red chili, 1/2 teaspoon carom seeds, 2 tablespoons ginger garlic paste and saute for 2 - 3 minutes.
5. Add 300 grams onions and fry till translucent.
6. Now , add 1/2 teaspoon turmeric and mix it well.
7. Add 390 grams tomato puree and cook it till all the raw smell disappears.
8. Then, add 1 teaspoon red chili, 1 teaspoon salt, 3 tablespoons pickle and mix well to combine.
9. Now, add marinated chicken, 115 grams yogurt and mix it well.
10. Cover and cook for 15 - 20 minutes.
11. Garnish with coriander.
12. Serve.
