Murgh Achari [ CHICKEN IN PICKLING SPICES ]

Name: Murgh Achari [ CHICKEN IN PICKLING SPICES ]
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: “2 tablespoons sunflower or mustard oil; 1 teaspoon black mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon nigella seeds; 1 teaspoon fennel seeds; ½ teaspoon fenugreek seeds; 2 large onions, finely diced; 2 teaspoon ginger-garlic paste; 2 tablespoons tomato purée; 800g boneless, skinless chicken thighs; 1 teaspoon ground turmeric; ½ teaspoon medium-hot red chilli powder; 1 teaspoon garam masala; 3 tablespoons full-fat yogurt; good squeeze of lemon juice; salt; boiled rice, Rotis, Pooris or Naans, to serve

3 steps

Prep:15minCook:45min

“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.”

Updated at: Thu, 17 Aug 2023 03:12:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories364.9 kcal (18%)

Total Fat16.7 g (24%)

Carbs11.4 g (4%)

Sugars4 g (4%)

Protein41.8 g (84%)

Sodium503 mg (25%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonssunflower oil

or mustard

1 teaspoonblack mustard seeds

1 teaspooncumin seeds

1 teaspoonnigella seeds

1 teaspoonfennel seeds

½ teaspoonfenugreek seeds

2onions

large, finely diced

2 teaspoonginger-garlic paste

2 tablespoonstomato purée

800gboneless skinless chicken thighs

1 teaspoonground turmeric

½ teaspoonred chilli powder

medium-hot

1 teaspoongaram masala

3 tablespoonsfull-fat yogurt

boiled, Rotis, Pooris or Naans, to serve

Instructions

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.”