Achari Murgh

Ingredients list for Achari Murgh

• 1 large Chicken cut into 1½ inch pieces
• 2 tablespoons Oil
• 6 medium Onions sliced finely
• 1/4 cup Mustard oil
• 4 Dried red chillies
• 1 1/2 teaspoons Fenugreek seeds (methi dana)
• 1 teaspoon Cumin seeds
• 3/4 teaspoon Mustard seeds
• 3/4 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Onion seeds (kalonji)
• 2 teaspoon Ginger paste
• 2 teaspoons Garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 3 Green chilli chopped
• to taste Salt
• 3 tablespoons Fresh coriander leaves chopped

Method

1. Heat the oil in a pan and sauté the onions till brown. Cool and grind the onions to a smooth paste.
2. Heat the mustard oil in a pressure cooker. Add the red chillies and heat till the oil reaches smoking point and the chillies are burnt.
3. Remove the chillies. Add the fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and onion seeds to the oil.
4. When they begin to sizzle, add the ginger paste, garlic paste, turmeric powder, coriander powder and chilli powder.
5. Sauté for a few minutes. Add the chicken and sauté for three or four minutes. Add the browned onion paste and green chillies.
6. Add half a cup of water and salt and mix well. Seal the cooker with the lid and cook over medium heat till the pressure is released thrice(three whistles).
7. Remove the lid when the pressure has reduced completely, and serve hot, garnished with coriander leaves.

Nutrition Info