Achaari Murg

Name: Achaari Murg
Ingredients: 1 kilogram chicken pieces; 1 teaspoon fenugreek seeds; 1 teaspoon mustard seeds; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 teaspoon seeds Onion; 2 chilies Red dry; 2 onions Large, sliced; 2 teaspoons garlic paste; 1 teaspoon ginger paste; 1 cup tomato puree; 1 juice lemon; 1/2 cup water; salt to taste; 3 tablespoons mustard oil

17 ingredients

10 steps

Ingredients

1 kilogram chicken pieces
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon seeds Onion
2 chilies Red dry
2 onions Large, sliced
2 teaspoons garlic paste
1 teaspoon ginger paste
1 cup tomato puree
1 juice lemon
1/2 cup water
salt to taste
3 tablespoons mustard oil

Directions

1

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
2

Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
3

Transfer to a bowl, leaving the oil in the pan.
4

To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and saute for a few seconds.
5

Add the chicken pieces and fry on high level for about 2 minutes.
6

Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
7

Add the tomato puree and fry on high level for a few seconds.
8

Now add the fried onion mix and sprinkle salt to taste. Mix well.
9

Saute on a high level for about 2 minutes.
10

Stir in the lemon juice.