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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Saturday, August 13, 2011

Achari Murgh


  • Chicken 800gms
  • Fenugreek seeds, ajwain, cumin seeds and turmeric powder 1/2 tsp each
  • Dry red chilies 4
  • Ginger and garlic pastes 2 tbsp each
  • Mustard, fennel 1 tsp each
  • Red chilly powder 2 tsp
  • Onion 2
  • Tomato puree 1 cup
  • Lemon juice 1 tbsp
  • Water 1/2 cups
  • Mustard oil 2 tbsp
  • Salt to taste


  • Lightly fry the fennel, mustard, cumin, fenugreek, dried red chilies, and ajwain in hot oil.
  • Now fry the onions along with the spices over high flame till the onions get crunchy. remove from fire and transfer it to a separate pan.
  • Now add the ginger garlic paste, turmeric, red chilly powder and cook for a few seconds.
  • Add the chicken pieces and fry on high flame for about 2 minutes or till the chicken changes its color.
  • Now pour the water as required and bring to a boil.
  • Lid the pan and cook over low heat for about 20 minutes or till the water reduce and oil separates from the sides of the pan and the chicken is done.
  • Now gradually add the tomato puree, fried onion mix and salt as per taste and saute over high flame for about 2 minutes.
  • Remove from fire and squeeze the lemon juice.
  • Garnish with finely chopped coriander leaves.

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