Achari Murgh

Achari Murgh

Achari Murgh

Chicken marinated and cooked in pickling spices — the distinctive achari masala of mustard seeds, fennel, nigella (kalonji), fenugreek seeds, and dried red chilli tempered in mustard oil until they pop and release their sharp, pungent, slightly bitter depth, then chicken and yogurt added to build a semi-dry, tangy gravy. The achari flavour profile is one of the most distinctively Punjabi taste signatures: the same spice blend used to make mango pickles applied to a chicken preparation, creating a dish that bridges the worlds of pickling and cooking. Served at Punjabi family meals and dhaba restaurants across the state.

Cuisines

Haryanvi Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams chicken, cut into pieces
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 cup yogurt
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoons lemon juice
— salt to taste
2 tablespoons pickle masala (from any Indian pickle)
2 green chilies, slit
1 large onion, finely chopped
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add chicken pieces and marinate for at least 30 minutes.
  2. 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
  3. 3 Add cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and mustard seeds. Let them splutter.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Add the marinated chicken to the pan and cook on medium heat until the chicken is no longer pink.
  6. 6 Add pickle masala and slit green chilies. Mix well.
  7. 7 Cover and cook on low heat for about 20 minutes or until the chicken is cooked through and the oil separates.
  8. 8 Garnish with fresh coriander leaves and serve hot.

Tips

For a more authentic flavor, use homemade pickle masala.