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Achar Murgh

Chicken cooked in pickle style

Yield: 6 Servings Ready in 1 hours, 55 minutes

Cuisine: Indian, HyderabadiMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 6 Servings
1 kilogramChicken; cut in medium pieces
4 teaspoonsRed chilli powder
1 tablespoonGinger paste
1 tablespoonGarlic paste
1 1/2 teaspoonCumin seeds; ground
1 1/2 teaspoonCoriander seeds; ground
6 tablespoonsLemon Juice
6 Green chillies; halved
1/4 cupCurry leaves
Salt; to taste
-- For baghar --
2 teaspoonsCumin seeds
1/2 teaspoonsNigella seeds
6 Dry red chilies; whole
1 teaspoonMustard seeds
1 teaspoonFenugreek seeds
2/3 cupOil

Achar Murgh Preparation

1) Wash chicken and drain the water out completely.

2) Put the chicken in a heavy-based pan and add to it all the ingredients except the ones for baghar. Marinate for an hour. Heat oil. Add the whole red chillies, cumin and mustard seeds and after a few seconds nigella and fenugreek seeds. When the colour of the red chillies darkens, pour the baghar over the marinated meat and cover the dish immediately. Now start cooking, first on high and then on medium-slow fire, covered. Stir the dish from time to time and cook till the meat is tender and the water has dried up.

Notes

Achar gosht has already been made famous by 5-star hotels in India. But what they produce is far removed from the original and authentic Hyderabadi Achar Gosht or Achar Murgh which is piquant, aromatic and pickle-like. though not necessarily hot. As a result, it is heady and drooly and goes well with an earthy bread called Jawari ki Roti, made from jowar , an Indian millet. the meat cooks in its own juices, in the fragrance of spices, with no tenderizer and not a drop of water.

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    • Calories Per Serving: 1266
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    Achar Murgh Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Achar gosht has already been made famous by 5-star hotels in India. But what they produce is far removed from the original and authentic Hyderabadi Achar Gosht or Achar Murgh which is piquant, aromatic and pickle-like. though not necessarily hot. As a result, it is heady and drooly and goes well with an earthy bread called Jawari ki Roti, made from jowar , an Indian millet. the meat cooks in its own juices, in the fragrance of spices, with no tenderizer and not a drop of water.
    [I posted this recipe.]
    2 years, 11 months, 1 weeks, 5 days, 13 hours, 13 minutes ago

    Tags

    1. Slow cook
    2. Main Dish
    3. Chicken
    4. Indian, Hyderabadi

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