Achari Murgh - SK Khazana

Ingredients list for Achari Murgh - SK Khazana

• 750 grams Chicken cut into 2 inch pieces on the bone
• 2 1/2 tablespoons Mango pickle
• 1/2 cup Yogurt
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Fennel seeds (saunf)
• 1/2 teaspoon Onion seeds (kalonji)
• 3 tablespoons Mustsrd oil
• 4-5 Cloves
• 2 Bay leaves
• 4 Green chillies slit
• 1 large Onion finely chopped
• 2 tablespoons Ginger-garlic paste
• 2 medium Tomatoes finely chopped
• 2 teaspoons Red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 1/2 teaspoon Coriander powder
• 2 for garnish Green chilies
• for garnish Fresh coriander sprigs

Method

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.
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.
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.
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.
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.
6. Add chicken and mix well. Add 2 tsps ground spices and mix well. Cover and cook till the chicken is ¾ cooked.
7. Uncover the pan and cook till the chicken is cooked completely and the gravy thickened.
8. Transfer into a serving bowl, sprinkle a little ground spices, garnish with green chillies and coriander sprig and serve hot.