Achaari Murgh

Achaari Murgh literally translates into "Pickled Chicken". This is a dry preparation...the use of methi (fenugreek) seeds and amchur enhances the flavor of the dish!

Serving Size: 4-5 persons

Ingredients:

Chicken - 1.5 kg cut into small pieces

Ginger - 2 tbsp, grated/paste

Garlic - 2 tbsp, grated/paste

Turmeric powder - 1 and 1/2 tsp

Chilli powder - 3 tsp

Cumin Powder - 2 tsp

Coriander Powder - 3 tsp

Amchur Powder - 1 tsp

Kalonji - 1/2 tsp

Methi Seeds - 1/2 tsp

Whole Dry Red Chilly - 6-8, halved

Salt - To taste

White Oil - as indicated in procedure

*best with Country Chicken or Cornish Game Hen

Preparation:

1. In a bowl mix the chicken pieces with 1 tsp turmeric, 1 tsp chilli powder,1I tsp salt, and 1 tbsp mustard oil.

2. Make a masala paste = remaining 1/2 tsp turmeric, remaining 2 tsp chilli powder, 2 tsp cumin and 3 tsp coriander powders in 4 tbsp water.

3. Make a paste of amchur powder in 2 tbsp water.

 Cooking procedure:

1. Heat 4 tbsp white oil in a kadhai. Fry the chicken pieces until brown (about 7 minutes). Remove and keep aside.

2. Heat 1/4 cup fresh oil (equal mix of white and mustard oils is preferred) in a kadhai.

3. Add grated ginger and garlic and fry for 1 minute.

4. Add the masala paste and fry (medium heat) for 2 more minutes or till oil separates.

5. Add fried chicken to the masala and fry 5-6 minutes on medium heat. Stir frequently to avoid charring.

6. Add kalonji, methi seeds and dry red chillies. Fry till chicken is cooked. Remember, no water is usually added to this dish. However, if required sprinkle warm water to prevent masala from sticking to the bottom of the kadhai.

7. When the chicken is cooked add the amchur paste. Mix for 1 minute and remove from heat.

Serving Suggestions: