Monday, 28 October 2013

Achari Mirchi Murgh

Achari Mirchi Murgh is a spicy Punjabi main dish where Bhavnagari achari chillies have been used...


Chicken,cut into 8 pieces on bone 750 grams

Bhavnagari green chillies  250 grams 

Dry red chilies  4-5

Fenugreek seeds (methi dana)  1/4 teaspoon

Mustard seeds  1 teaspoon

Fennel seeds (saunf)  1 teaspoon

Onion seeds (kalonji)  1/2 teaspoon

Salt  to taste

Turmeric powder  1/2 teaspoon

Yogurt  1/2 cup

Oil  3 tablespoons

Onion  3 medium

Ginger-garlic paste  1 tablespoon

Red chilli powder  1/2 teaspoon

Coriander powder  1 tablespoon


Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
Slit the Bhavnagari chillies, keeping the stems intact, and add to the chicken and mix.

Set this aside in a refrigerator to marinate for 1 hour.

Heat oil in a deep non-stick pan.

Cut onions into small cubes and add. Sauté lightly.

Add ginger-garlic paste and sauté till lightly browned.

Add red chilli powder and coriander powder and sauté for ½ minute.

Add the remaining ground spices and stir.

Add marinated chicken along with the marinade and stir well.

Add 1 cup water and mix well.

When it comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done.

Let it stand for 10 minutes and then serve.

No comments:

Post a Comment