How To Make Amritsari Achari Murg Recipe | Licious Product Review
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Another fantastic recipe of spicy pickled chicken curry. This is so aromatic, flavorful and delicious murg recipe. Best accompaniment with butter naan or simple roti, jeera rice and salad.
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Ingredients
- Marinated Achari Murg/ Boneless Chicken - 250 gms
- Chopped Onion - 1 small sized
- Beaten Curd - 1/2 cup
- Ginger-Garlic paste - 1/2 tbsp
- Red chilli powder - 1/4 tsp adjust spices according to your taste
- Turmeric powder - 1/2 tsp
- Nigella seeds/ Kalonji - 1/4 tsp
- Cumin Seeds/Jeera - 1/4 tsp
- Fennel Seeds / Saunf - 1/4 tsp
- Fenugreek seeds/ Methi dana - 1/4 tsp
- Salt
- Oil - 2 to 3 tbsp
- Chopped Coriander Leaves for garnish
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Instructions
- Heat oil in kadai/pan/wok, add chopped onion cook till it brown.
- Add ginger-garlic paste and cook it till it raw smell went. Now add all dry herbs cumin seeds, saunf, nigella seeds, fenugreek seeds, cook well but don't burnt it.
- Add marinated chicken/without marinated chicken, add all spices - salt, red chilli powder and turmeric powder. Mix well and cook it 10 to 15 minutes till the oil leaves around.
- Add beaten curd and 1/2 cup of water(I added half cup of water for gravy), mix well.
- Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
- Switch off the flame, garnish achari murg with chopped coriander leaves. Serve with roti, jeera rice and a salad! Naans also go brilliantly with chicken curry.
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