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Main Ingredients | Chicken, Bhavnagri green chillies |
Cuisine | Punjabi |
Course | Main Course Chicken |
Prep Time | 1.30-2 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Achari Mirchi Murgh
- 750 grams Chicken cut into 8 pieces on bone
- 250 grams Bhavnagri green chillies
- 4-5 Dry red chilies
- 1/4 teaspoon Fenugreek seeds (methi dana)
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds (saunf)
- 1/2 teaspoon Onion seeds (kalonji)
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1/2 cup Yogurt
- 3 tablespoons Oil
- 3 medium Onion
- 1 tablespoons Ginger-garlic paste
- 1/2 teaspoon Red chilli powder
- 1 tablespoon Coriander powder
Method
- Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
Place chicken in a bowl, add 1 tsp ground spices, salt, turmeric powder, yogurt and mix. - Slit the Bhavnagri 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.
Nutrition Info
Calories | 383 kcal |
Carbohydrates | 4 gm |
Protein | 25 gm |
Fat | 26.7 gm |
Other Fiber | 0.4 gm |
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