How to make Murg Achaari -
Wholesome chicken with auromates and spices
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Fresh Coriander
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Murg Achaari checkout Coorgi Kori Kari. You can also find more Main Course Chicken recipes like Schezwan Chicken - SK Khazana Greek Chicken with Herby Vegetable Couscous Akhrot Murgh Chicken In Almond Sauce
Murg Achaari 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 : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murg Achaari Recipe
Chicken 1 large
Fresh Coriander 6 medium
Green chillies 3
Ginger 1 large
Garlic 5-6 cloves
Fresh coriander leaves 1 bunch
Whole dry red chilli 4
Oil 2 tablespoons
Mustard oil 1/4 cup
Fennel seeds (saunf) 1 1/2 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 3/4 teaspoon
Fenugreek seeds (methi dana) 3/4 teaspoon
Onion seeds (kalonji) 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Clean, wash and cut chicken into one and a half inch sized pieces. Peel, wash and slice onions finely. Remove stems, wash and chop green chillies. Peel, wash and grind ginger and garlic to a paste. Clean, wash and chop coriander leaves. Remove stems of red chillies.
Step 2
Heat oil in a pan and sauté onions till brown. Cool and grind onions to a smooth paste. Heat mustard oil in a pan, add whole red chillies and heat till oil reaches smoking point and the chillies are burnt. Remove the chillies. Add fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and onion seeds.
Step 3
When they crackle, add the ginger-garlic paste, turmeric powder, coriander powder and red chilli powder. Sauté well. Add chicken pieces and sauté for three to four minutes. Add half a cup of water and salt and mix well. Cover and cook on moderate heat. When chicken is almost done, add chopped green chillies and browned onion paste. Mix well. Cover and cook chicken till done.
Step 4
Serve hot garnished with chopped coriander leaves.
Nutrition Info
Calories : 2445 Kcal
Carbohydrates : 322.2 gm
Protein : 81.9 gm
Fat : 92.1 gm
Other : 22.9 gm
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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 www.sanjeevkapoor.com 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.
