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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

Cuisine

Punjabi

Course

Main Course-Chicken

Level Of Cooking

Medium

Ingredients

  • Chicken, cut into 8 pieces on bone
    750 grams
  • Bhavnagri 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 tablespoons
  • Red chilli powder
    1/2 teaspoon
  • Coriander powder
    1 tablespoon

Method

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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