Achari Murgh

Its been pretty busy lately and I haven't been blogging anything recipes. Forget about blogging them, I am not even taking photos of them for later use. It's been crazy busy

Anyway, long time ago I made a dish with lamb called "Achari gosht". And the vegetarian version of the dish with eggplant called "Achari baingan" which was soooooo delicious. So today I had a whole chicken cut into 12 pieces and I made "Achari murgh"

So...what is "Achari" ? Achar is nothing bu pickle in Hindi/Urdu. And the spices which are used in making the pickles are the ones which are used in these dishes. Hence the name. So here goes

Achari Murgh (chicken cooked in pickling spices)

Achari Murgh

Ingredients for roasting

1. 1 teaspoon each of mustard seeds, cumin seeds, fennel seeds, coriander seeds, onion seeds (kalonji)
2. 1/2 teaspoon methi or fenugreek seeds
3. 3 dried red chillies

Ingredients

1. 1 chicken cut into 12-16 pieces
2. 1 big onion sliced thin (about 11/2-2 cups)
3. 2 medium onions sliced
4. 1-2 green chillies
5. 1 teaspoon salt
6. 1 tablespoon oil
7. 1 heaped teaspoon ginger- garlic paste
8. 1/2 teaspoon turmeric
9. 1/2 cup plain yogurt beaten
10. 2 tablespoons freshly squeezed lemon juice

Roast all the ingredients under " ingredients for roasting". Let them cool and grind to powder

In a heavy bottomed pan heat the oil and fry the onions till they starting turning brown. Add the ginger -garlic paste and fry for a minute. Add the tomatoes and cook till pulpy. Add the chicken and salt and turmeric and stir to combine. Add the yogurt and stir again. Cover and cook for 15 minutes. Add the ground spices mixed with lemon juice, add a cup of water and simmer till chicken gets cooked. About 15 minutes.  Wait 30 minutes or more before serving. That will help all the spices mix together.
This curry is even better the next day

Serve it with white rice and Rasam