Achari Murgh Recipe


  • 750 gms Chicken on the bone skinless medium sized pieces
  • 1/3 cup vegetable oil
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds or onions seeds
  • 4 dried whole red chilies
  • 2 tsp ginger garlic paste
  • 1 large onion finely sliced
  • 1 tbsp tomato puree
  • ½ tsp turmeric powder
  • 1 ½ tsp red chilli powder
  • ½ cup lightly beaten yogurt
  • 3 tomatoes, finely sliced
  • 1 tbsp lemon juice
  • Salt to taste
  • Chopped coriander to garnish
Achari Murgh Recipe


  1. In a heavy bottom sauce pan heat the oil. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to sizzle add the whole red chillies, stirring to make sure they don’t burn.
  2. Add the sliced onion and fry until light brown in color add the ginger/ garlic paste. Mix well. Stir in the tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.
  3. Add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add the tomatoes and simmer covered on a low heat cooking for 20 mins until the chicken is cooked through.
  4. At this stage, add the yogurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes. Add lemon juice. Garnished with coriander. Serve hot with roti or naan.
  5. Enjoy!


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