How to make Achari Murgh - Spicy chicken cooked in Indian spices.
This recipe is from the book Pressure Cooking.
Main Ingredients : Chicken (चिकन), Oil (ऑइल)
Cuisine : Punjabi
Course : Main Course Chicken
Achari Murgh Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Achari Murgh checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Sabudana Baked Chicken, Country Style Chicken Stew, Triple Schezwan Crispy Noodles with Crackling Spin, Kali Miri Murgh.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Achari Murgh Recipe
Chicken cut into 1½ inch pieces 1 large
Oil 2 tablespoons
Onions sliced finely 6 medium
Mustard oil 1/4 cup
Dried red chillies 4
Fenugreek seeds (methi dana) 1 1/2 teaspoons
Cumin seeds 1 teaspoon
Mustard seeds 3/4 teaspoon
Fenugreek seeds (methi dana) 3/4 teaspoon
Onion seeds (kalonji) 1 teaspoon
Ginger paste 2 teaspoon
Garlic paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli chopped 3
Salt to taste
Fresh coriander leaves chopped 3 tablespoons
Method
Step 1
Heat the oil in a pan and sauté the onions till brown. Cool and grind the onions to a smooth paste.
Step 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.
Step 3
Remove the chillies. Add the fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and onion seeds to the oil.
Step 4
When they begin to sizzle, add the ginger paste, garlic paste, turmeric powder, coriander powder and chilli powder.
Step 5
Sauté for a few minutes. Add the chicken and sauté for three or four minutes. Add the browned onion paste and green chillies.
Step 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).
Step 7
Remove the lid when the pressure has reduced completely, and serve hot, garnished with coriander leaves.
