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.
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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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1098 (87%)|
|Amt Per Serving||% DV|
|Total Fat 122g||163 %|
|Saturated Fat 19.7g||99 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 58.2g|
|Cholesterol 125mg||38 %|
|Sodium 135.6mg||5 %|
|Potassium 711.5mg||19 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 10.9g|
|Protein 33.6g||48 %|
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Calories per serving: 1266
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