Achar Murgh

Achar Murgh

Ready in 1 hour

Chicken cooked in pickle style

Top-ranked recipe named "Achar Murgh"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 kilogram Chicken; cut in medium pieces
4 teaspoons Red chilli powder
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 1/2 teaspoon Cumin seeds; ground
1 1/2 teaspoon Coriander seeds; ground
6 tablespoons Lemon Juice
6 Green chillies; halved
1/4 cup Curry leaves
Salt; to taste
-- For baghar --
2 teaspoons Cumin seeds
1/2 teaspoons Nigella seeds
6 Dry red chilies; whole
1 teaspoon Mustard seeds
1 teaspoon Fenugreek seeds
2/3 cup Oil

Original recipe makes 6 Servings

Servings  

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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.]
lostwitness 3 years ago
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