PRADEEPA'S plate and palette
Cooking
Achari Murgh / Pickled Chicken
Achari Murgh Recipe - Spicy Pickled Chicken | Achari Murgh is a delightful dish that perfectly balances the warmth of Indian spices with the tanginess of pickles.. If you love the tangy and spicy flavors of pickles, you're in for a treat.
Ingredients
Ingredients:
Marination
8 chicken drumsticks , 6 chicken thighs or whole chicken cut into 10 parts
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp ginger-garlic paste
2 tbsp lemon juice
Salt to taste
Achari masala (pickle spice mix)
1 tsp mustard oil 6 whole kashmiri chilies ( for color )
3 hot chilies ( for heat )
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp pepper 1 tsp mustard seeds
For masala:
1 medium red onion, finely chopped
1/4 cup mustard oil
1 tbsp ginger-garlic paste
1 tsp kalonji ( black cumin or nigella ) seeds
3 tomatoes, pureed
1/2 cup yogurt
2 tbsp lemon pickle ( optional ), preserved lemons can be used
4-5 tbsp achari masala
salt to taste
chopped cilantro for garnish
Steps
1. Marination:
Begin by marinating the chicken. In a bowl, mix the chicken pieces with red chili powder, ginger-garlic paste, turmeric powder, lemon juice and salt . Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Making the achari masala:
Heat the mustard oil in a kadai. When hot add the chilies and fry for a couple of seconds. Add the mustard seeds and let it sizzle. Add the rest of the spices for the achari masala and fry for a minute till you get a nice aroma. cool and blend into a fine powder.
3. Cooking the Chicken:
Heat mustard oil in a pan. Once hot, add the kalonji seeds and let them infuse. Add the chicken in a single layer and sear on both sides until slightly brown. Add the ginger-garlic paste and finely chopped onions . Sauté and close cook until the onions are soft and the raw smell goes.
.Now mix in the achari masala , ensuring each piece is coated with the flavorful mixture . Stir in the yogurt until combined . Add the tomato purée , mix well, add salt to taste and close cook till the oil separates.
4. Finishing Touch:
Once the chicken is cooked through, check for seasoning and adjust salt if needed. Garnish with fresh coriander for a burst of freshness.
Achari Murgh is ready to be served! The aroma is irresistible, and the flavors are bound to take your taste buds on a journey. Serve it hot with naan or steamed rice.