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Achari Mirchi Murgh

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Chicken cooked with onion seeds, fennel and fenugreek seeds.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings : 4

Achari Mirchi Murgh

Main Ingredients

Chicken,, Bhavnagri green chillies




Main Course-Chicken

Level Of Cooking



  • Chicken, cut into 8 pieces on bone
    750 grams
  • Bhavnagri green chillies
    250 grams
  • Dry red chilies
  • 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 tablespoons
  • Red chilli powder
    1/2 teaspoon
  • Coriander powder
    1 tablespoon


Step 1

Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.

Step 2

Slit the Bhavnagri chillies, keeping the stems intact, and add to the chicken and mix.

Step 3

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

Step 4

Heat oil in a deep non-stick pan. Cut onions into small cubes and add.

Step 5

Sauté lightly. Add ginger-garlic paste and sauté till lightly browned.

Step 6

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

Step 7

Add the remaining ground spices and stir. Add marinated chicken along with the marinade and stir well.

Step 8

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.

Step 9

Let it stand for 10 minutes and then serve.

Step 10

enugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.

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