Achari Murgh is a very popular chicken dish in North India. It is cooked with the spices used in pickles. Due to these spices along with yogurt, it gives a pickle flavor that makes this dish unique from the other chicken dishes.
Ingredients:
Chicken 1 kg
½ Kg onion, vertically sliced
4 green chilis
10 – 12 cloves garlic
½ lime juice
1½ tsp turmeric powder
1 ½ tsp chili powder
½ tsp salt
1 tsp fennel seeds
½ tsp fenugreek seeds
2 tbsp cumin seeds
½ tsp mustard seeds
2 -3 bay leaves
4 green cardamom
2 black cardamom
6 – 8 black paper
1 javetri
1 inch cinnamon
6 cloves
2 tbsp ginger garlic paste
Salt to taste
1 tsp garam masala
150 grams yogurt
water
Direction:
Mix finally chopped onion, green chilies, and garlic and keep them aside
Squeeze ½ lime juice in chicken, and add ½ tsp turmeric powder, ½ tsp chili powder, ½ tsp salt. Mix all the ingredients with the chicken pieces and keep it aside for 1 hour.
Dry roast 1 tsp Fennel seed, ½ tsp fenugreek seeds, 1 tbsp cumin seeds and ½ tsp mustard seeds for about 1 minute.
Coarsely grind this mixture in mortar and keep it aside.
Now, fry the marinated chicken in oil till it is 40 – 50% is cooked. Remove the chicken and keep this oil fried chicken aside.
Heat 3 – 5 tbsp oil in pressure cooker to this heated oil add 2 -3 bay leaves, 4 green cardamom, 2 black cardamom, 6 – 8 black paper, 1 javetri, 1 inch cinnamon, and 6 cloves and fry it for 1 minute
Now add onion, chili and garlic mixture and fry this for about 3 – 4 minutes on medium flame till onion is well cooked
Add 2 tbsp ginger garlic paste, 1 tbsp coriander powder, 1 tsp chili powder, 1 tsp cumin powder, ½ tsp turmeric, and 1 tsp salt. Mix it well and cook it on medium flame for about 2 – 3 minutes
If this mixture turns too dry, add little water and continue to fry on medium flame with cooker closed with a heavy lid
Now add 1 tbsp kasuri methi leaves, coarse masala mixture, 3 – 4 dried red chilies, and continue heating on medium flame for about 2 minutes
To this mixture, add fried chicken and mix it well with masala mix in the cooker. Close the cooker with a heavy lid and continue heating for about 5 – 8 minutes while mixing the chicken regularly so that it does not stick to the cooker bottom
Now add, 1 tbsp garam masala and continue heating for another 7 – 8 minutes
To this add 150 grams yogurt and mix it well with the chicken. Continue heating on medium flame with lid closed for 8 – 10 minutes.
Now add 1 ½ cup of hot water, mix it well and continue heating on high flame till chicken mixtures starts boiling
Close the cooker with a lid and continue heating for 10 – 15 minutes till the chicken is well cooked
Adjust the seasoning and serve the Achari chicken with hot rice or bread or naan
