Achari Murgh/Chicken Curry

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Achari Murgh/Chicken Curry. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Achari Murgh/Chicken Curry is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes yummy. Achari Murgh/Chicken Curry is something that I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Achari Murgh/Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Achari Murgh/Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Achari Murgh/Chicken Curry is 5-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Achari Murgh/Chicken Curry estimated approx 1 hour (prep to dish).

To get started with this recipe, we have to first prepare a few ingredients. You can have Achari Murgh/Chicken Curry using 31 ingredients and 9 steps. Here is how you cook that.

Absolutely an uniquely prepared delectable dish is this one….By the name, many of us consider it to be dipped in the pickles/Achar & cooked…
However, that’s just not the case at all…!!!

Moreover, it’s cooked in the Spices & Masalas that are all used while making of the pickles mostly…However, as the taste enhancer- A bit of the ready made Achar/Pickles can be used but that doesn’t confirm its very name but the very Pickle Masalas

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#ChickenCurry
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Ingredients and spices that need to be Take to make Achari Murgh/Chicken Curry:

  1. 1 kg. Tender Chicken: Any- On Bones/Boneless (I’ve used Boneless)
  2. 1 tsp or To Taste Salt
  3. 1 tbsp Fresh Lemon Juice
  4. 3 tbsps Mustard Oil
  5. 2 tbsp Cooking Oil
  6. 1.5-2 tsp Panch-Phoron
  7. 1-2 Large/Medium Onions: Finely Chopped
  8. 3-4 tbsps Plain Yoghurt
  9. 1 tsp Sugar
  10. 5-6 Whole Garlic Cloves: Roughly Pounded
  11. 5-6 Fresh Green Chillies
  12. 1/2-1 tsp Garam Masala Powder: Homemade
  13. 1 tsp Bhuna Masala Powder: Homemade (Panch-Phoron & Whole Dry Red Chillies)
  14. 1 Tempering Spices: Bay Leaf
  15. 1 tsp Cumin Seeds
  16. 2 inch Cinnamon Stick: Broken into 2 halves
  17. 7-8 Cloves
  18. 5-6 Green Cardamoms- Split
  19. 1 Black Cardamom
  20. 1 Star Anise
  21. 1/2 tsp Annie Seeds (Fennel/Saunf): The Coarse ones
  22. 1.5-2 tbsps (2 G) Paste: Ginger-Garlic Paste
  23. 2 Tomatoes: Blanched & Puréed
  24. 1 tsp Coriander Powder
  25. 1 tsp Cumins Powder
  26. 1 tsp Red Chilli Powder
  27. 1/2 tsp Turmeric Powder
  28. 1 tsp Kashmiri Red Chilli Powder
  29. 1 Cup Water: Hot
  30. As required Garnish: A fresh Sprig- Coriander/Mint Leaves
  31. 1 tsp Achar/Pickle: Any of your choice- But that’s just not required though

Instructions to make to make Achari Murgh/Chicken Curry

  1. First Up: Wash & Clean the Chicken pieces well- Marinate the same with some salt & fresh lemon juice & a heaped tbsp of the Achar/Pickle Masala- Homemade- (this step is optional though but I do use for an extensive taste & flavours enhancer that’s the indication of the Achar used in it)- Set Aside, for at least 2-3 hrs time (more or overnight is always best, I keep on reiterating- if not absolutely rushed)
  2. Heat up a heavy bottomed pan over the medium-high flame: Add in the cooking & mustard oil both in it & now, add in all the tempering spices & sauté until they turn aromatic & starts spluttering & in goes the chopped onions into it- Sauté until they’re translucent & soft & slightly brown in colour perhaps
  3. Time to add in the chopped tomatoes & the 2G Paste…Salt, Turmeric & Red Chilli Powders & rest all other aforementioned dry spices…Keep sautéing until the raw smell goes off & the tomatoes turn absolutely juicy & mushy- Need to cook likely for about 5-6 mins time
  4. Flame to be maintained in the medium-low & by covering the pan & stirring occasionally in between we need to cook until now…Now is the good time to add in the marinated Chicken Pieces & sauté & cook on the high heat for about 7-8 mins time without any cover
  5. Once it’s well sautéed & nicely gently browned- Add in the well whisked curd with some sugar to the chicken and mix everything well together until nicely blended & well combined, while mixing the yoghurt- the flame to be kept at the lowest else, it might get curdled….
  6. Once, mixed well together- Add in some boiled water too, as the consistency we want- However, this particular recipe doesn’t call for enough gravy rather, it’s a bit dried one which goes well with both steamed rice/Pulao and any forms of Indian Breads of your choice
  7. Post adding in the hot water- Cover the pan & reducing the heat, cook it for about the next 20-30 mins time or until well cooked, stirring occasionally in between to avoid catching the bottom of the pan….
  8. Once that’s done Time to add in the Garam Masala Powder & the roughly crushed Garlic Cloves, add some more dash of the raw mustard oil- Cover back & slow cook again for another 15-20 mins time (add in some splashes of hot water in case, it goes quite dry)
  9. Once done: Add in some more split green chillies Keep it on the hot oven, in its resting time with the lid on- for another 10 mins time…Ready to be served now…ENJOY

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So that is going to wrap this up for this special food Recipe of Homemade Achari Murgh/Chicken Curry. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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