Recipe: Achari Murg

Updated: Nov 20, 2009, 10:40 AM IST

Made with spices used in pickles, Achari Murg is a delectable North India dish.


• 1 kg Chicken pieces

• 2 tsp Fenugreek seeds

• 1 tsp Mustard seeds

• 1 tsp Fennel seeds

• 1 tsp Cumin seeds

• 1 tsp Red chili powder

• 1 tsp Turmeric powder

• 1 tsp Onion seeds

• 2 Red dry chilies

• 2 Large onions sliced

• 2 tsp Garlic paste

• 2 tsp Ginger paste

• 1 Cup tomato puree

• Juice of 1 lemon

• 1/2 Cup water

• Salt to taste

• 3-4 tbsp Mustard oil


• Heat the oil in a heavy-bottomed pan and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

• Add onion and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

• Transfer to a bowl, leaving the oil in the pan.

• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

• Add the chicken pieces and fry on high level for about 2 minutes.

• Add the water and bring 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 fried onion mix and sprinkle salt to taste. Mix well.

• Sauté on a high level for about 2 minutes.

• Add lemon juice and mix well.

• Serve hot.