Achari Murgh Recipe

Here is an exceptionally one of a kind achari murgh formula. Achari implies pickling. So this chicken masala has all the Punjabi pickle masalas. This energize the dish. Figure out how to make achari murgh eatery style. It is simple and basic.

Ingredients:

1/2 Kg Chicken
2 small Onions grinded
2 tomatoes grinded
70 gms Ginger Garlic Paste
1/2 tblsp Red Chilly Powder
1 tsp Jeera Powder
2 tsp Coriander Powder
1 Cup Beaten Dahi (Yogurt)
2 Green Chilly Slit
2 Dry Red Chilly
1 tsp Kalonji (Nigella Seeds)
1 1/2 tsp Cumin Seeds (Jeera)
1 1/2 tsp Mustard Seeds (Rai)
1 1/2 tsp Fennel Seeds (Saunf)
1 tsp Fenugreek Seeds (Methi Dana)
4 tblsp Mustard Oil
Salt to Taste
Few Curry Leaves

The most effective method to make Achari Murgh : 

Take a bowl and combine curd, ginger garlic glue, red cold powder, jeera powder, coriander powder, green chillies and salt. Blend well. 

At that point include chicken pieces. Blend well so all the chicken pieces are all around covered with the marinade. Cover and keep aside for 3 – 4 hours. 

Later warmth mustard oil in a kadai and include dry red chillies and after that all the entire flavors – Nigella Seeds, Cumin Seeds, Mustard Seeds, Fennel Seeds and Fenugreek Seeds. 

At the point when the seeds start to sputter include the curry leaves and after that include the onions. Saute till the onion glue winds up dark colored. Continue scratching it as often as possible. 

Presently include the tomato glue. Cook it till all the crude scent vanishes. Presently include the marinated chicken pieces. 

On a high fire cook the chicken pieces till half done. Time may change from 10 – 15 minutes. Continue blending ceaselessly with the goal that all the chicken pieces get pleasantly cooked. The shading will change to dark colored. Ensure the marinade does not get singed. 

When you get the coveted dark colored shading add water to get your coveted consistency and cover it and cook on low fire. 

Occassionally mix it and once the chicken is cooked well and the oil isolates, dish it out and present with favored roti or naan. 

Tip:To make it sourer you can include little tamarind mash at last as well.