Achari Murgh/Chicken with pickling spices

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Achari Murgh

Achari Murgh is a spicy chicken with all the ingredients involved in making Achar (pickle). When I say pickle it refers to the North Indian style. Usually the process of making pickle is the same in both the southern and northern parts with just the difference in ingredients. Chicken is marinated and spiced with mustard, fenugreek, red chillies, saunf and all other ingredients in making pickle.
I have had the opportunity of having North Indian dishes from our Punjabi neighbors and aunty was kind enough to teach me patiently as she thought I had an interest in cooking at an early age ( I was 15 then). From her I have learnt to make Rotis and some very simple yet flavorful side dishes for Rotis. On her advice I went for a cooking class which taught me some North Indian recipes. Achari Chicken is one of the recipe I learnt from the class.
It is a little different tasting chicken dish with all the flavors from the mustard and fenugreek. Give it a try and you will know the difference. 

Ingredients:
  1. 5 lb ( appox 2.25 Kg) Chicken cut into bite size pieces
  2. 1 cup finely chopped onion
  3. 2 cups chopped tomatoes
  4. 2 teaspoon ginger garlic paste
  5. 1 teaspoon Turmeric powder
  6. 2 teaspoon red chilli powder
  7. 1 teaspoon mustard
  8. 4 tablespoon yogurt/curd
  9. 4 tablespoon oil
  10. Fresh coriander leaves, chopped
  11. 1 teaspoon Kasuri methi
  12. Salt to taste
To Grind:
  1. 20 nos Red chillies
  2. 2 teaspoon Mustard seeds
  3. 1teaspoon Fenugreek seeds/vendhayam
  4. ½ teaspoon Sombu/aniseed
  5. 1teaspoonCumin seeds/seeragam
  6. 2 teaspoon Onion seeds (kalonji)/ vengaya vedhai
  7. 6 cloves
Procedure:
  1. Clean and wash the chicken and marinate with yogurt, turmeric, chilli powder and salt.
  2. Dry grind the red chillies, mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, onion seeds and cloves separately.
  3. Heat the oil in a kadai /pan and add the mustard and when they splutter, add the onions and sauté until soft. Add the ginger and garlic and continue to sauté for few seconds.
  4. Now add the ground masala and saute well for few seconds and immediately add the tomatoes and saute until it turns soft an forms a thick gravy. Pressure cook up to three whistles.
  5. Heat up some oil in a wide pan and saute the chicken until all the masala is absorbed and it becomes dry and oil starts to seperate.
  6. To this add the pressure cooked masala and water if required, bring to a boil and simmer on low heat for about 5 minutes. Finally add finely cut cilantro and kasuri methi.
Serve with Rice, Rotis or Nan.

TIPS:  I have used normal cooking oil ( corn oil ) you could use mustard for the true authentic taste. Substitute redchillies with 2 teaspoon  chilli powder. The above mentioned quantity serves approx 4 families. 

Also watch this VIDEO for an easy & interesting way to make Achari Murgh.



35 comments:

  1. Looks delicious and so easy to make.

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  2. that looks absolutely delicious..yummm

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  3. This is so delish... Pickle taste in chicken.. definitely a great one..

    http://krithiskitchen.blogspot.com

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  4. OMG...fabulous and perfect dear....Its tooo tempting yaar....

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  5. one of my fav,its been so long since i prepared this,..:-)

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  6. Yummy and looks like restaurant curry

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  7. Omg, mouthwatering here..Achari murgh looks soo inviting and fingerlicking..

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  8. Wow that looks super good and love the cute little pots. Love ur click.

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  9. Wow Perfect,luks like the restaurant one...Love the cutee pots.

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  10. That spice powder of achar is very tempting...love to give this recipe a try...looks drool worthy....

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  11. ohh.achari murg is looking just perfect, I was searching for the recipe and have come across it, and yes using mustard oil will deinitely make it more flavourful
    nice clicks.

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  12. Sounds and luks terrific, tempting one.

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  13. I absolutely wish i had access to all of these lovely spices. Some are unfamiliar to me leaving me to drool helplessly after this chicken.

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  14. Looks awesome....bookmarking your recipe need to try it :)

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  15. Hey,

    That's a OMG preparation...:)Fantastic...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com/

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  16. hi
    izzit after the chicken gets cooked or tender thn only add the pressure cooked masala?

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  17. Juhi,
    Yes, add the masala only when the chicken is cooked. Then simmer on low heat for about 5 minutes.

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  18. Yummy..interesting recipe.any substitutes for kalonji?

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  19. while cooking the chicken we shouldn't add water izzit?only after add the masala thn only can add water?

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  20. sorry i couldn't find onion seeds...can i just skip tht item?

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  21. s well s kasuri methi?cant skip s wel?

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  22. Juhi,

    Do not add water while sauteing the chicken. As I have said before the yougurt in the marination will tend to thin and will become watery while sauteing. When it becomes a little dry then add the masala and some water and cook the chicken.
    Yes, you can omit onion seeds and kasuri methi as well. I would recommend adding kasuri methi for more flavor.

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  23. hi made it today,n it was awesome!thnx for this nice recipe!:)
    i hav a quest, y need to pressure cook the masala?cant we juz fry it in kadai?coz i found d cooker bottom was burnt :(

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  24. Juhi,
    Thank you for trying it out. I am glad it came out well.
    The masala tends to become a nice gravy when cooked in a pressure cooker and it is faster also. The Indian variety tomatoes (not the Bangalore variety ) becomes soft soon forming a nice gravy therefore you can saute them in a kadai too.

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  25. Achari Murgh, whether from the north or south, is the best. it is just the aroma of those pickle spices that makes this dish so special. Looking lovely!

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  26. Awesome looking Basic Chicken Pickle. Its mouth watering.

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  27. made this for the 3rd time today...as usual it was awesome!!:)
    i have a question to you...which spice/ingredient actually made this gravy taste like pickle??

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  28. Hi Anonymous,
    Thank you and I am happy that you like it.
    The red chilli, mustard & Fenugreek that are essentail in any Indian pickle making makes it taste like Pickle.

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  29. hi is aniseed shahi jeera.. pls let me know..thanks want to try this recipe..just saw your blog today and tempted to try you chicken dishes.. will let u know soon the feedback. thk u for doing this.

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  30. Wow so delicious achari chicken definitely i ill try.....

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