Achari Mirchi Murgh

Ingredients list for Achari Mirchi Murgh

• 750 grams Chicken cut into 8 pieces on bone
• 250 grams Bhavnagri green chillies
• 4-5 Dry red chilies
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Mustard seeds
• 1 teaspoon Fennel seeds (saunf)
• 1/2 teaspoon Onion seeds (kalonji)
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1/2 cup Yogurt
• 3 tablespoons Oil
• 3 medium Onion
• 1 tablespoons Ginger-garlic paste
• 1/2 teaspoon Red chilli powder
• 1 tablespoon Coriander powder

Method

1. Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
   Place chicken in a bowl, add 1 tsp ground spices, salt, turmeric powder, yogurt and mix.
2. Slit the Bhavnagri chillies, keeping the stems intact, and add to the chicken and mix.
   Set this aside in a refrigerator to marinate for 1 hour.
3. Heat oil in a deep non-stick pan. Cut onions into small cubes and add. Sauté lightly.
4. Add ginger-garlic paste and sauté till lightly browned.
   Add red chilli powder and coriander powder and sauté for ½ minute. Add the remaining ground spices and stir.
5. Add marinated chicken along with the marinade and stir well. Add 1 cup water and mix well. When it comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done.
   Let it stand for 10 minutes and then serve.

Nutrition Info