Murgh Achari [ CHICKEN IN PICKLING SPICES ]

“Achaar’ in Hindi means ‘pickle’ and this north Indian curry uses traditional pickling spices such as fennel and mustard for flavour and heat. Many versions exist but you can use as many or as few chillies as you like. I prefer this curry to be fragrant rather than hot and it’s best enjoyed with a roti or naan to mop up the tangy sauce.”

Great

% Daily Values based on a 2,000 calorie diet

Step 1

“Heat the oil in a frying pan over a high heat and add the whole spices. When they pop, sizzle and darken, add the onions. Fry for 8–10 minutes until very soft, then stir in the ginger-garlic paste and tomato purée. Cook for a couple of minutes.

Step 2

2 Add the chicken and fry to seal, then reduce the heat to prevent the mixture from sticking to the bottom of the pan. Sprinkle in the ground spices, stir a few times to coat the chicken and pour in 100ml water. Season with salt, cover and cook for 20–25 minutes until the chicken is cooked through, adding more water if necessary to stop the curry from drying out.

Step 3

3 Fold in the yogurt and lemon juice, season to taste, simmer for a couple of minutes then serve hot with rice, rotis, pooris or naans.”