Achari Murgh (Step By Step Photos)


Achari Murgh (Step By Step Photos)

spicy north indian style chicken curry
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people


  • 3 chicken legs cut in 2pcs each
  • 6 tbsps oil
  • 3 cloves
  • 2 cardamoms
  • 1” pc cinnamon
  • 4 large onions finely chopped
  • garlic ginger paste - 1tbsp
  • 2 large tomatoes finely chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp jeera powder
  • ½ tsp turmeric powder
  • ½ tsp chat masala powder
  • ½ tsp umchur powder
  • 5-6 cashew nuts
  • 1 tbsp pickle any available at home
  • Salt to taste


  • Make a paste of the cashew nuts with a little milk.
  • Heat oil in a kadai and fry + of the finely chopped onions till golden brown. Remove from the oil, cool and grind to a paste with a little water.
  • In thesame oil add whole garam masala. When it starts to crackle add the remaining chopped onion and fry till golden brown.
  • Add ginger garlic paste and the fried onion paste and fry well till the oil separates.
  • Add chopped tomatoes, red chili powder, coriander powder, jeera powder, turmeric powder, chat masala powder, amchur powder, salt & 1 tbsp of any pickle.
  • Fry the masala well till the oil separates. Add the chicken pieces and fry on high heat for a few minutes. Lower the flame and cook on low heat till the chicken is almost done (5-7 minutes).
  • Add water to the chicken while cooking according to the consistency of gravy required.
  • Now add the cashew nut paste to thicken the gravy and cook for another 3-4 minutes.
  • Add coriander leaves and serve with roti.
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