Friday, 3 February 2012

Chicken Achari (Murgh Achaar)

·         1 kg boneless chicken, cubed
·         3 large tomatoes, peeled and finely chopped
·         2 tbsp ginger garlic paste
·         2 onion, grated
·         2  cups plain yogurt
·         2 tbsp lemon juice
·         1 tsp sugar
·         1 tsp red chili powder
·         1 tsp fennel seeds
·         Salt to taste
·         1 tsp cumin seeds
·         ½ tsp turmeric
·         5-6 whole cloves
·         1 tsp mustard seeds
·         1 tsp Nigella seeds (kalonji)
·         1 tsp fenugreek seeds
·         7-8 green chilies
·         1 cup water
·         3-4 tbsp oil or ghee
                Put chicken in a bowl and add yogurt, ginger garlic paste, pepper, turmeric, grated onions, and salt to it. Mix well and marinate in refrigerator for 25-35 minutes. Meanwhile roast all seeds for about one minute and whole cloves in a pan and crush gently to make coarse powder. Then heat oil or ghee in a heavy bottom skillet and add chopped tomatoes and marinated chicken to it with all marinade. Stir fry for 15-20 minutes over medium heat. Now add ½ cup water, lemon juice, crushed seeds and sugar and cook for one minute stirring continuously. Cut the green chilies and add them also to the chicken. Cover it tightly and simmer for 5 minutes over low heat. Then add remaining water and cook for a few seconds. Chicken Achari (Murgh Achaar) is ready.