Achari Chicken (Achari Murg) Restaurant Style | Video

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Achari Chicken (Achari Murg) Restaurant Style

Achari Chicken, also known as Achari Murg, is an Indian chicken curry preparation with the flavour-packed punch of the achar or pickle. This means that the chicken curry will be extra tangy and spicy. It has Unlike, chicken tikka masala or butter chicken, the Achari Chicken has not gained a massive fan following outside India. However, in India, this authentic Mughlai dish is extremely popular. It can be paired perfectly with naan and other Indian breads.  It can also be served with rice. Now, if you are a fan of all-things-pickles, you will love this recipe. This Achari Chicken recipe makes a great winter night’s dish with steaming hot phulkas and hot chai. The flavour becomes more intense the next day you warm up the dish prior to serving unlike other refrigerated dishes.

In case you are looking for a great chicken starter recipe, we have got you covered with these cheesy Fried Chicken Drumstick Kebabs.

 

The star ingredients of this recipe are the typical stuffed red chilly pickle (Achar) and the chicken.

INGREDIENTS

  • Onion
  • Green Chilly
  • Curd
  • Salt
  • Mustard Oil
  • Regular Oil
  • Ginger Garlic Paste
  • Coriander Power
  • Turmeric Power
  • Red Chilly Powder
  • Coriander Leaves to Garnish

MARINADE FOR ACHARI CHICKEN (Marinate for half an hour)

  • Curd
  • Turmeric Powder
  • Red Chilly Powder
  • Coriander Powder
  • Ginger Garlic Paste
  • Mustard Oil
  • Stuffed Red Chilly Pickle

METHOD OF COOKING ACHARI CHICKEN

Heat 2 tbs of oil in a kadai. Add 2 chopped onions, add salt (as per preference). Once the onions turn light brown, add a couple of green chillies. Next, the marinated chicken can be added to the browned onion mix. Fry on high heat till the oil starts separating. Pour two cups of warm water to the left over marinade in the bowl in which the chicken was marinating. Add this to the mixture in the kadai. Cover and cook for 20 minutes in low flame. You can further reduce the gravy by keeping it on the stove on high flame for a few more minutes.

 

About the Author: Uma Isabel, Founder@ Uma Gourmet & Restaurateur

Uma IsabelUma has always been passionate about food and in cooking heirloom recipes from her family kitchen. She successfully ran a restaurant for several years that gave her deeper insight and knowledge about the food industry. Uma has a penchant for organizing events and the catering business. Uma also has experience in the business of serving specially curated meals from Uttar Pradesh and Madhya Pradesh to corporate clients. She frequently travels to different cities in search of old eateries, lost recipes as well as cultural and culinary histories. Uma considers food to be an inseparable part of her life and experience.

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Featured Image is only for representation. Image Credits: Image by Barbara Rosner from Pixabay

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