Achaari Murg

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Achaari Murg is a pickle style chicken recipe of north India. Learn how to make/prepare Achari Murg by following this comfortable recipe.
   
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• 1 kg Chicken pieces
• 1 tablespoon Fenugreek seeds
• 1 tablespoon Mustard seeds
• 1 tablespoon Fennel seeds
• 1 tablespoon Cumin seeds
• 1 tablespoon Red chilli powder
• 1 tablespoon Turmeric powder
• 1 tablespoon Onion seeds
• 2 Red dry aside chilies
• 2 Large onions chopped up
• 2 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 Cup tomato puree
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3 tbsp Mustard oil
Heat the oil in a heavy-bottomed cooking pan until and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
Add the onions and fry on high level for a few seconds until the onions are well coated with oil and are still crispy (neither deep-fried nor soft).
Transfer to a bowl, leaving the oil in the pan.
To the same pan, add the ginger-garlic pastes, turmeric, reddish chilli powder and saute for a few seconds.
Add the chicken pieces and fry on high level for about 2 minutes.
Add the water and bring in to a boil. Cover and cook on low level for about 20 minutes.
Add the tomato puree and fry on high level for a few seconds.
Now add the deep-fried onion mix and sprinkling table salt to taste. Mix well.
Sauté on a high level for about 2 minutes.
Stir in the citrus limon juice.
Achaari Murg is ready.
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