ACHARI CHICKEN RECIPE | ACHARI MURGH RECIPE

Achari Chicken is easy to prepare, full of flavour, and lip-smacking to taste, Achari Chicken is one of the best chicken recipes, an extremely popular chicken recipe made using yogurt, Indian masala (onion, garlic,etc) and achari spice/masala (pickling mix). Also known as Achari Murgh, it is a popular dish from Mughlai cuisine and served with buttered naan, roti, rice, etc.

This dish has been made in the north, particularly places like Rajasthan for a long time. As the weather in the north of India is quite warm, curries such as this using pickling spices, enhance the flavour whilst helping to preserve the food for longer. Mustard oil in this dish makes the chicken rich and moist but even vegetable or sunflower oil can be used as an alternative.

Making the Spice Mix

Blend the Red Chillies, Methi Seeds, Mustard, Fennel Seeds, Fenugreek Seeds, Nigella Seeds and Salt to make homemade Achari masala.

INGREDIENTS FOR ACHARI CHICKEN

·         750gms Chicken

·         3 Tbsp Mustard Oil or Vegetable Oil

·         1 Tsp Fenugreek Seeds

·         1 Tsp Mustard Seeds

·         1 Tsp Cumin Seeds

·         1 Tsp Fennel Seeds

·         ½ Tsp Nigella Seeds or Onions Seeds

·         4 Dried Whole Red Chilies

·         2 Tbsp Ginger Garlic Paste

·         1 Large White Onion Finely Sliced

·         1 ½ Tbsp Tomato Puree

·         ½ Tsp Turmeric Powder

·         2 Tsp Red Chilli Powder

·         100gms Lightly Beaten Yoghurt

·         1 Tbsp Lemon Juice

·         Salt to Taste

·         Chopped Coriander to Garnish

 Check out other delicious curry recipes you might enjoy ––

1. JUICY OVEN BAKED CHICKEN BREAST
2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

METHOD TO MAKE ACHARI CHICKEN

1.       In a heavy bottom pan heat the mustard oil.

2.       Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds.

3.       Sauté until they start to sizzle and pop for a min or so. Also add the whole red chillies, stirring to make sure they do not burn.

4.       Add the sliced onion and fry until light brown in colour and have softened for about 8-10 mins.

5.       Now add the ginger/ garlic paste frying for a few seconds. Mix well.

6.       Add tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.

7.       Add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins.

8.       Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked thoroughly, stirring a couple of times in between.

9.       At this stage, add the yoghurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes.

10.   Add salt and lemon juice to taste, cook for 2 mins.

Garnish the Achari Chicken with coriander and  Serve hot with roomali roti or naan. Enjoy!

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