Achari Mirchi Murgh

Chicken cooked with onion seeds, fennel and fenugreek seeds. This recipe is from FoodFood TV channel

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Achari Mirchi Murgh
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


  1. 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.
  2. 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.
  3. Heat oil in a deep non-stick pan. Cut onions into small cubes and add. Sauté lightly.
  4. 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.
  5. 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