Rajasthani Achari Murgh
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Rajasthani Achari Murgh
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1In a saucepan, heat the mustard oil. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and nigella seeds. Sauté as they sizzle. Add the whole red chillies, stirring to ensure they don't burn.
- 2Add onion and fry until light brown and softened.
- 3Stir in the ginger garlic paste, tomato puree, turmeric powder, and red chilli powder. Cook for a couple of minutes until the oil leaves the sides of the pan.
- 4Add the chicken pieces and cook on high heat to seal and coat them in the gravy.
- 5Add water, bring to a boil, then simmer covered on low heat until the chicken is cooked through.
- 6Stir in the yoghurt, cooking for just a couple of minutes. Add salt and lemon juice to taste. Garnish with chopped coriander.
Ingredients
- 750 g chicken on the bone, medium sized pieces, skinless
- 3 tbsp mustard oil
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp nigella seeds
- 4 whole dried whole red chilli
- 2 tbsp ginger garlic paste
- 150 g white onion, sliced
- 1 1/2 tbsp tomato puree
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 100 ml water
- 100 ml yoghurt, lightly beaten
- 1 tbsp lemon juice
- salt (optional)
- garnish fresh coriander, chopped
Equipment
saucepanwooden spoon
