Murg Achari

  • 28 Jul - 03 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1kg chicken, cut into small pieces

· ½ tsp ground turmeric

· ½ tsp salt

· Oil for shallow frying

For gravy

· ½ cup onion, chopped

· 2tsp ginger paste

· 1tsp garlic paste

· 2tsp mustard paste

· ½ tsp cumin powder

· ½ tsp coriander powder

· Red chilli powder to taste

· ¼ tsp ground turmeric

· 2 pieces bay leaf

· 1-2 pieces cinnamon

· 2 pods of green cardamom

· ¼ cup oil

· Salt to taste

· ¼ cup olive/mango pickle, low sweet


Wash and drain the chicken and keep aside. Marinate chicken in turmeric powder and salt for 15 minutes. Heat oil in a flat non-stick pan, place the marinated pieces and fry until light brown on high heat. Remove the fried chicken pieces and keep aside. Heat oil in a heavy-bottomed vessel, once hot, add chopped onions and whole garam masala and sauté until light brown. Add ginger-garlic paste and sauté a little more. Add the remaining spices with two tablespoons of water and add the pickle. Mix well then add the chicken pieces and mix again.

Cook on high flame for a few minutes, mixing once in a while. Adjust salt to taste. Reduce flame, add one cup of water, place the lid and cook till the chicken is done and you have a thick coating of gravy. Transfer to a serving dish. Garnish with dry chillies and serve with steamed rice or naan.