# Rajasthani Achari Murgh

A spicy North Indian chicken curry from Rajasthan featuring pickling spices like mustard and fennel seeds.

- Servings: 4 servings
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

1. In 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.
2. Add onion and fry until light brown and softened.
3. Stir 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.
4. Add the chicken pieces and cook on high heat to seal and coat them in the gravy.
5. Add water, bring to a boil, then simmer covered on low heat until the chicken is cooked through.
6. Stir in the yoghurt, cooking for just a couple of minutes. Add salt and lemon juice to taste. Garnish with chopped coriander.

## Equipment

- saucepan
- wooden spoon

## Source

- Original video: https://www.instagram.com/reel/DfFduDJIpJr/?mdxt=MWd0M2wxMWxpcHl0bw==
- Creator: Maunika Gowardhan
- Recipe page: https://www.cliprecipe.com/recipe/640c0171-4a50-431e-97df-fe8e0f4e1651
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt