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–+ servings

Achari Murgh

Spicy and hot Chicken - cooked in spicy North Indian style
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 1 kg Chicken any pieces of your choice with the skin removed
  • 1 tsp Fenugreek seeds Uluva
  • 1 tsp Mustard seeds
  • 1 tsp Aniseed/Fennel seeds Perinjeerakam
  • 1 tsp Cumin seeds Jeerakam
  • 1 tsp Onion seeds Kalonji
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 6 nos Green chillies
  • 2 nos Onions sliced thin, large
  • 2 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 cup Yoghurt
  • Juice of 1 lime/lemon
  • Salt As reqd
  • 3 tbsp Vegetable/Canola/Sunflower oil

Instructions
 

  • Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilly powder, turmeric powder and salt together in a bowl.
  • Take out about 3 tsp in another small bowl and mix with the lime juice.
  • Wash, pat dry and slit the green chillies and remove the seeds.
  • Fill the chillies with the spice and lime juice mix and keep aside.
  • Heat oil in a pan.
  • Add the remaining spice mix.
  • Allow to splutter and then add the onions and fry till golden.
  • Add the chicken and fry till sealed.
  • Add the ginger and garlic pastes and fry for a minute.
  • Whisk the yoghurt to make it smooth and add it to the chicken. Stir well.
  • Add salt to taste, stir well.
  • Put the stuffed green chillies on top of the chicken and cover the dish.
  • Cook till the chicken is done.
  • :- Serve with hot chappathis, parathas or naan.
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