Murg Achaari

Ingredients list for Murg Achaari

• 1 large Chicken
• 6 medium Fresh Coriander
• 3 Green chillies
• 1 large Ginger
• 5-6 cloves Garlic
• 1 bunch Fresh coriander leaves
• 4 Whole dry red chilli
• 2 tablespoons Oil
• 1/4 cup Mustard oil
• 1 1/2 teaspoon Fennel seeds (saunf)
• 1 teaspoon Cumin seeds
• 3/4 teaspoon Mustard seeds
• 3/4 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Onion seeds (kalonji)
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• to taste Salt

Method

1. Clean, wash and cut chicken into one and a half inch sized pieces. Peel, wash and slice onions finely. Remove stems, wash and chop green chillies. Peel, wash and grind ginger and garlic to a paste. Clean, wash and chop coriander leaves. Remove stems of red chillies.
2. Heat oil in a pan and sauté onions till brown. Cool and grind onions to a smooth paste. Heat mustard oil in a pan, add whole red chillies and heat till oil reaches smoking point and the chillies are burnt. Remove the chillies. Add fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and onion seeds.
3. When they crackle, add the ginger-garlic paste, turmeric powder, coriander powder and red chilli powder. Sauté well. Add chicken pieces and sauté for three to four minutes. Add half a cup of water and salt and mix well. Cover and cook on moderate heat. When chicken is almost done, add chopped green chillies and browned onion paste. Mix well. Cover and cook chicken till done.
4. Serve hot garnished with chopped coriander leaves.

Nutrition Info