Achari Murgh (Chicken with Indian Pickling Spices)
Serves 4 | Prep under 30 mins
Achari Murgh (Chicken with Indian Pickling Spices)
Serves 4 | Prep under 30 mins
Ingredients
1lb of boneless skinless chicken, cut into 1-2 inch pieces
1 medium onion, thinly sliced
1-inch piece of ginger, peeled and finely minced
2-3 large cloves of garlic, peeled and finely minced
1 teaspoon of turmeric
A quarter teaspoon of fenugreek powder (or 1 teaspoon Kasoori Methi)
1 teaspoon of red chili powder, to taste
1 teaspoon of ground coriander powder
Salt and pepper, to taste
1 teaspoon of black mustard seeds
2-3 dried red chilies
1 teaspoon of cumin seeds
A pinch of asafetida (hing)
Half a cup of white vinegar
3-4 tablespoons of oil (canola or vegetable)
Freshly chopped cilantro for garnish
1 medium onion, thinly sliced
1-inch piece of ginger, peeled and finely minced
2-3 large cloves of garlic, peeled and finely minced
1 teaspoon of turmeric
A quarter teaspoon of fenugreek powder (or 1 teaspoon Kasoori Methi)
1 teaspoon of red chili powder, to taste
1 teaspoon of ground coriander powder
Salt and pepper, to taste
1 teaspoon of black mustard seeds
2-3 dried red chilies
1 teaspoon of cumin seeds
A pinch of asafetida (hing)
Half a cup of white vinegar
3-4 tablespoons of oil (canola or vegetable)
Freshly chopped cilantro for garnish
Method
1. In a large deep skillet or wok on medium high heat, add 2 tablespoons of the oil.
2. When hot, add the onions and stir fry until golden. This may take a while (about 6-8 minutes), so be patient.
3. Add the ginger and garlic, stir fry 2-3 minutes. Reduce the heat to medium and add the spices (red chili powder, turmeric, ground coriander powder, salt, pepper, and the fenugreek powder or Kasoori methi).
4. Stir well to combine and add the chicken. Carefully stir to coat the chicken in the fragrant spices.
5. Add the vinegar along with half a cup of water, reduce the heat and let simmer for 8-10 minutes. The chicken should be fully cooked all the way through but still moist and tender. Taste and adjust any seasonings, then transfer the chicken to a serving platter.
6. In a small saucepan on medium high heat, add the remaining 2 tablespoons of oil. When hot, carefully add the mustard seeds. When the popping subsides, add the cumin seeds along with the dried red chilies and pinch of asafetida. Remove quickly from the heat and very carefully pour this entire mixture over the chicken. Garnish with freshly chopped cilantro leaves and serve with fresh rotis and fragrant Basmati rice.
2. When hot, add the onions and stir fry until golden. This may take a while (about 6-8 minutes), so be patient.
3. Add the ginger and garlic, stir fry 2-3 minutes. Reduce the heat to medium and add the spices (red chili powder, turmeric, ground coriander powder, salt, pepper, and the fenugreek powder or Kasoori methi).
4. Stir well to combine and add the chicken. Carefully stir to coat the chicken in the fragrant spices.
5. Add the vinegar along with half a cup of water, reduce the heat and let simmer for 8-10 minutes. The chicken should be fully cooked all the way through but still moist and tender. Taste and adjust any seasonings, then transfer the chicken to a serving platter.
6. In a small saucepan on medium high heat, add the remaining 2 tablespoons of oil. When hot, carefully add the mustard seeds. When the popping subsides, add the cumin seeds along with the dried red chilies and pinch of asafetida. Remove quickly from the heat and very carefully pour this entire mixture over the chicken. Garnish with freshly chopped cilantro leaves and serve with fresh rotis and fragrant Basmati rice.
Notes
