How to make Achari Murgh -

Spicy chicken cooked in Indian spices.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Chicken (चिकन), Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Chicken

For more recipes related to Achari Murgh checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Cheesy Achari Chicken Murgh Dum Pukht Chicken Mazedar Chicken in Burnt Chilli Sauce

Achari Murgh

Achari Murgh Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Achari Murgh Recipe

  • Chicken cut into 1½ inch pieces 1 large

  • Oil 2 tablespoons

  • Onions sliced finely 6 medium

  • Mustard oil 1/4 cup

  • Dried red chillies 4

  • Fenugreek seeds (methi dana) 1 1/2 teaspoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 3/4 teaspoon

  • Fenugreek seeds (methi dana) 3/4 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Ginger paste 2 teaspoon

  • Garlic paste 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli chopped 3

  • Salt to taste

  • Fresh coriander leaves chopped 3 tablespoons


Step 1

Heat the oil in a pan and sauté the onions till brown. Cool and grind the onions to a smooth paste.

Step 2

Heat the mustard oil in a pressure cooker. Add the red chillies and heat till the oil reaches smoking point and the chillies are burnt.

Step 3

Remove the chillies. Add the fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and onion seeds to the oil.

Step 4

When they begin to sizzle, add the ginger paste, garlic paste, turmeric powder, coriander powder and chilli powder.

Step 5

Sauté for a few minutes. Add the chicken and sauté for three or four minutes. Add the browned onion paste and green chillies.

Step 6

Add half a cup of water and salt and mix well. Seal the cooker with the lid and cook over medium heat till the pressure is released thrice(three whistles).

Step 7

Remove the lid when the pressure has reduced completely, and serve hot, garnished with coriander leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.