Achari Murg (Chicken in Pickled Sauce)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 500 grams chicken cut into medium pieces
  • 1 cup whisked curd
  • 2 medium sized onions finely chopped
  • 5 dried red chilies
  • 3 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • ¼ tsp asafoetida
  • ½ tsp panch phoran powder
  • Mustard Oil
  • Salt
  • 1 tbsp Natural Vinegar
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
Instructions
  1. Heat 4 tbsp mustard oil in a pan. Add panch phoran ingredients and asafoetida in the oil and fry them until nutty aroma emerges from the oil.
  2. Add dried red chili and chopped onions and fry them until onions become tender.
  3. When onions become tender, add ginger-garlic paste and fry them till we get rid of the raw smell.
  4. When ginger-garlic gets cooked, add turmeric powder, red chili powder, curd and salt as per taste and mix them all well.
  5. Cook the masala for 2 minutes. Now add Chicken pieces and coat it well with the masala.
  6. Sear the chicken for 3-4 minutes.Searing: Cook chicken on high temperature till its surface turns brown.
  7. After chicken gets seared, lower the flame and add panch phoran powder and mix it well. Cover and cook the chicken till it gets completely cooked.
  8. Chicken should get cooked in 12 minutes.If you want achari murg to have thicker consistency, cook it uncovered for couple of minutes more.
  9. Turn off the flame and add vinegar and mix it well. This is an optional step that makes the gravy a bit more tangy. You can skip this step if you so desire.Serve hot.
  10. Enjoy Achari Murg with Lachha Parantha or steamed rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/achari-murg-chicken-in-pickled-sauce/