Achari Murg/Tangy Pickled Chicken
Achari Murgh translated to pickled chicken is a famous Indian Chicken Curry which is also referred to as Achari Chicken. It is mildly tangy, spicy and is quite common in Indian restaurants.
Ingredients
- 1.5 lb Chicken pieces (Mix of bone & boneless)
- 1 Medium onions (6 oz) (Thinly sliced)
- 1 tablespoon Ginger garlic paste
- ¼ cup Plain yogurt
- 1 tsp All purpose flour
- ½ teaspoon Turmeric powder
- 3 tablespoon Lemon juice
- 1 Tomato (6 oz) (Thinly sliced)
- 2 green chilies
- Salt to taste
- 2 tablespoon Mustard Oil
- Chopped cilantro leaves for garnish
For the pickling sauce
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Fenugreek seeds
- ½ teaspoon Nigella seeds
- 1 teaspoon Black mustard seeds
- 1 teaspoon Cumin seeds
- 1 Small (1 inch) Cinnamon bark
Instructions
- Dry roast all the seeds for pickling sauce for a few seconds, then grind into powder. Add it to a bowl along with chili powder, lemon juice and slit green chili. Give a mix and keep aside to be used later.
- In a heavy bottom medium hot pan, heat the oil and sauté garlic ginger paste. Once done, add the sliced onion, add salt and turmeric powder and stir it around until mild golden brown.
- Next, add the tomato and cook for a while.
- Layer the chicken pieces, add salt and mix everything. Add the spice paste and mix again. Then cover the pan and let it simmer for 15 minutes for the chicken to cook though.
- Once done, whisk the yogurt with all purpose flour and add it to the pan. Mix it around and check for salt. Add more if needed.
- Garnish it with fresh chopped cilantro and serve with hot rice or naan.
Video
Nutrition
Serving: 1ServingsCalories: 341kcalCarbohydrates: 4gProtein: 23gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 87mgSodium: 163mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 171IUVitamin C: 9mgCalcium: 39mgIron: 2mg