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Sunday, August 23, 2009

Achari Murg (Pickled Chicken)

Ingredients
  1. Chicken - 800 gms cut into pieces
  2. Mustard Oil - 10 tbsp
  3. Ginger paste - 2 tbsp
  4. Garlic paste - 2 tbsp
  5. Curd - 1 cup
  6. Chilli powder - 2 tsp
  7. Turmeric powder - 1tsp
  8. Salt to taste
  9. Dried whole red chilli - 4-5
  10. Mustard seeds - 2 tsp
  11. Onion seeds (Kalaunji) - 1/2 tsp
  12. Fenugreek seeds (Methi) - 1 tsp
  13. Cloves - 5-6
  14. Green Cardamom - 3-4
  15. Cumin seeds (Jeera) - 1 tsp
  16. Onion - chopped 2
  17. Vinegar - 2 tbsp
  18. Asafoetida (Hing) - a pinch
Process:

Lightly grind together green cardamom, cloves, cumin, fenugreek, onion seeds and mustard seeds in a mixer grinder to form a coarse powder. Heat oil, add whole red chilli, a pinch of asafoetida, chopped onions and fry till the onions are golden brown. Add the ginger and garlic paste and saute for 2 minutes. Add chicken, red chilli powder, turmeric powder, salt and saute for further 5 minutes on high flame. Beat the curd, add it and mix well. Reduce heat and cook till chicken is tender. If required add little water. When the chicken is cooked and the gravy is thick add the vinegar. Simmer for 2 minutes and serve hot with chapatis/rotis.

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