Achari Murgh
Ingredients:
Chicken - 1 kg
(any pieces of your choice with the skin removed)
Fenugreek seeds(Uluva) - 1 tsp
Mustard seeds - 1 tsp
Aniseed/Fennel seeds(Perinjeerakam) - 1 tsp
Cumin seeds(Jeerakam) - 1 tsp
Onion seeds(Kalonji) - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 6 nos
Onions(large) - 2 nos
(sliced thin)
Garlic paste - 2 tsp
Ginger paste - 1 tsp
Yoghurt - 1 cup
Juice of 1 lime/lemon
Salt - As reqd
Vegetable/Canola/Sunflower oil - 3 tbsp
Preparation Method
1)Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together in a bowl.
2)Take out about 3 tsp in another small bowl and mix with the lime juice.
3)Wash, pat dry and slit the green chillies and remove the seeds.
4)Fill the chillies with the spice and lime juice mix and keep aside.
5)Heat oil in a pan.
6)Add the remaining spice mix.
7)Allow to splutter and then add the onions and fry till golden.
8)Add the chicken and fry till sealed.
9)Add the ginger and garlic pastes and fry for a minute.
10)Whisk the yoghurt to make it smooth and add it to the chicken. Stir well.
11)Add salt to taste, stir well.
12)Put the stuffed green chillies on top of the chicken and cover the dish.
13)Cook till the chicken is done.
:- Serve with hot chappathis, parathas or naan. |
