How to make Achari Murgh - SK Khazana -
A spicy chicken curry cooked with mango pickle and some other masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Mango pickle (आम का आचार)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Achari Murgh - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken Rara Achari Mirchi Murgh Keto Lasagna- Sk Khazana Sunheri Chicken
Achari Murgh - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Achari Murgh - SK Khazana Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
Mango pickle 2 1/2 tablespoons
Yogurt 1/2 cup
Turmeric powder 1/2 teaspoon
Salt to taste
Cumin seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Mustsrd oil 3 tablespoons
Cloves 4-5
Bay leaves 2
Green chillies slit 4
Onion finely chopped 1 large
Ginger-garlic paste 2 tablespoons
Tomatoes finely chopped 2 medium
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 1/2 teaspoon
Green chilies 2 for garnish
Fresh coriander sprigs for garnish
Method
Step 1
Take chicken pieces in a bowl, add yogurt, ½ tsp turmeric powder, salt and mango pickle and mix well. Set aside to marinate for 10-15 minutes.
Step 2
Heat a non-stick pan, add cumin seeds, fenugreek seeds, mustard seeds, fennel seeds and nigella (onion) seeds and dry roast till fragrant. Transfer into a mortar and coarsely pound with the pestle.
Step 3
Heat mustard oil in a non-stick kadai till it smokes then switch off heat and let the oil cool slightly. Switch on the heat again, add cloves, bay leaves, green chillies and onion, mix and sauté till golden brown.
Step 4
Add ginger-garlic paste, mix and sauté for 1-2 minutes or till the raw smells disappear. Add tomatoes, mix and sauté till the tomatoes become pulpy.
Step 5
Add red chilli powder, turmeric powder, coriander powder and salt and mix well. Add 1 cup water, mix well and continue to saute till oil separates.
Step 6
Add chicken and mix well. Add 2 tsps ground spices and mix well. Cover and cook till the chicken is ¾ cooked.
Step 7
Uncover the pan and cook till the chicken is cooked completely and the gravy thickened.
Step 8
Transfer into a serving bowl, sprinkle a little ground spices, garnish with green chillies and coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
