Another unique recipe from Indian cuisine is Achari Murg, simply translated as Pickled Chicken. The term “Achari” is used because of the tangy taste the chicken gets after being cooked in spices similar to those used in pickling. If you’re in the mood for something different, try this tangy, creamy chicken. The recipe is easy to follow and cook, and once the ingredients are ready, you will find it’s a breeze to cook this awesome dish. The best part is that you can use the same recipe to cook either chicken or mutton, depending on your meat preference.
Prep Time – 20 minutes
Cook time – 50 minutes
Total Time – 70 minutes
Serves – 4
Ingredients :
Chicken / Mutton – 600 gms
Tomatoes – 3 medium sizes ( chopped )
Onion – 1 ( finely chopped )
Oil – 100 ml ( half cup )
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Red chillies – 3 to 4 ( medium size, slit lengthwise )
Lemon juice – 1 tbsp
Salt – to taste
Plain Yoghurt – 1 cup
For the masala :
Red chilli – 2 pcs
Cumin seeds – a pinch
Turmeric – small pod
Nigella seeds – ½ tsp
Fenugreek seeds – ½ tsp
Coriander – ½ tsp
Mustard seeds – a pinch
Carom seeds – a pinch
Cloves – 3 to 4 pcs
Green Cardamom – 3
Method :
1 ) Grind together all the above ingredients for masala and set aside.
2 ) In a bowl, take lemon juice and a little of the masala and mix well. Fill it in the green chillies
and set aside.
3 ) Heat oil and fry the onion till golden brown. Add chicken and ginger-garlic paste and fry for another 2 minutes. Add tomatoes and the remaining masala and fry for 2 to 3 minutes. Add yoghurt and mix well. Now add ½ cup of water. Cover and cook until meat becomes tender ( approximately 40 minutes ).
4 ) When oil separates, add stuffed red chillies. Cover and cook on low flame for ten minutes.
Serve hot with Roti / Paratha.
P.S: in the case of Mutton, the cooking time may vary from 70 to 90 minutes. Also make sure, you
double the amount of water when cooking Mutton.
