Achari Murgh - Maunika Gowardhan

Chicken cooked with pickling spices

750 gms Chicken on the bone skinless medium sized pieces

3 tbsp mustard oil or vegetable oil

1 tsp fenugreek seeds

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

½ tsp nigella seeds or onions seeds

4 dried whole red chilies

2 tbsp ginger garlic paste

1 large white onion finely sliced

1 ½ tbsp tomato puree

½ tsp turmeric powder

2 tsp red chilli powder

100 mls water

100 mls lightly beaten yoghurt

1 tbsp lemon juice

Salt to taste

Chopped coriander to garnish

Method

In a heavy bottom sauce pan heat the mustard oil. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to sizzle and pop for a min or so. Also add the whole red chillies, stirring to make sure they don’t burn.
Add the sliced onion and fry until light brown in colour and have softened for about 8-10 mins. To the pan now add the ginger/ garlic paste. Mix well. Stir in the tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.
Add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked through and succulent, stirring a couple of times
At this stage, add the yoghurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes. Add salt and lemon juice to taste. Garnished with coriander. Serve hot with roomali roti or naan. Enjoy!