Imported from Instagram

Rajasthani Achari Murgh

Name: Rajasthani Achari Murgh
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 750 g Chicken on the bone, skinless (Cut into medium-sized pieces); 3 tbsp Mustard oil or vegetable oil (Use either mustard oil or vegetable oil); 1 tsp Fenugreek seeds; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 1 tsp Fennel seeds; 0.5 tsp Nigella seeds (onion seeds) (The source says “nigella seeds or onions seeds”); 4 Dried whole red chillies; 2 tbsp Ginger-garlic paste; 150 g White onion (Sliced); 1.5 tbsp Tomato purée; 0.5 tsp Turmeric powder; 2 tsp Red chilli powder (The transcript specifies Kashmiri chilli powder); 100 ml Water; 100 ml Yoghurt (Lightly beaten); 1 tbsp Lemon juice; Salt (To taste); Fresh coriander (Chopped, for garnish)

Recipe by Maunika Gowardhan @cookinacurry · Instagram

Imported by Andries Jongsma on SeeMeCook

A spicy North Indian chicken curry simmered with pickling spices, dried red chillies, mustard oil, and a creamy yoghurt finish. Its flavours develop further when made a little ahead; serve with warm phulkas or green peas pulao.

4 servings65 minSouth Asian

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Ingredients

750 g Chicken on the bone, skinless (Cut into medium-sized pieces)
3 tbsp Mustard oil or vegetable oil (Use either mustard oil or vegetable oil)
1 tsp Fenugreek seeds
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
0.5 tsp Nigella seeds (onion seeds) (The source says “nigella seeds or onions seeds”)
4 Dried whole red chillies
2 tbsp Ginger-garlic paste
150 g White onion (Sliced)
1.5 tbsp Tomato purée
0.5 tsp Turmeric powder
2 tsp Red chilli powder (The transcript specifies Kashmiri chilli powder)
100 ml Water
100 ml Yoghurt (Lightly beaten)
1 tbsp Lemon juice
Salt (To taste)
Fresh coriander (Chopped, for garnish)

Steps

1
Heat the mustard oil (or vegetable oil) in a saucepan. Add the fenugreek, mustard, cumin, fennel, and nigella seeds; sauté as they sizzle. Add the whole dried red chillies and stir so they do not burn.
2
Add the sliced onion. Fry for about 8 minutes, until softened and light brown.
3
Add the ginger-garlic paste and mix well.
4
Stir in the tomato purée, turmeric, and red chilli powder. Cook for a couple of minutes, until the oil leaves the sides of the pan.
5
Add the chicken pieces. Cook over high heat for 5–7 minutes, turning and coating them in the gravy so the pieces are sealed.
6
Pour in the water and bring the curry to a boil.
7
Cover and simmer over low heat for 25–30 minutes, stirring a couple of times, until the chicken is cooked through.
8
Add the lightly beaten yoghurt and stir. Cook for only a couple of minutes; do not let it cook for too long.
9
Add salt and lemon juice to taste.
10
Garnish with chopped coriander and serve. The source suggests warm phulkas or green peas pulao alongside.

Notes

The author notes that the curry tastes better if made a little in advance. The transcript suggests swapping the water for chicken stock if using boneless chicken; no quantity for that variation is given. The description lists water for the bone-in chicken recipe.