Chicken with Pickling Spices - Pakistani Achari Murgh
Chicken with pickling spice or Achari Murgh is a delectable dish with quintessential "Pakistani Achar" (pickle) flavors from mustard oil, pickling spices, and yogurt giving this rustic chicken dish a burst of spicy and tangy flavors
Course: Main Course
Author: Hirra Pervaiz
For Chicken in Pickling Spice / Achari Murgh
2lbs (1 KG)Chicken, bone-in, skinless, cut into medium sized pieces
3Tomatoes, peeled and chopped
1 1/2tspRed chili powder
1tspSaltor to taste
2tbspPickling Spice Mix (Achari Masala)see below
1/4cupMustard Oilor cooking oil/ghee
Corriander for garnish
Pickling Spice Mix/ Achari Masala
1tbspPickling Spice buy whole foods online
1tbspCumin Seeds (zeera)
1tspNigella Seeds (Kalongi)
1tspFenugreek Seeds (methi dana)
1tbspFennel Seeds (saunf)
3Dried whole Red Chilies
In a pan dry roast all ingredients (except for Nigella seeds and yellow mustard seed) of the pickling spice mix for about 1 minute over medium heat.Now roughly grind the roasted spices into a spice mix. Add nigella seeds and Fenugreek seeds to the prepared spice mix. Keep aside until further use.
Prepare Green chilies: Take 2 tbsp of pickling spice mix and add 1 tbsp of lemon juice to it. Slit the green chilies, de-seed and stuff them with the prepared pickling spice mix with lemon juice. Keep aside
In a heavy-bottomed pan heat the mustard oil. Add the sliced onions and fry until soft and light golden in color. Now add the chicken and ginger and garlic paste to the pan and fry the chicken until it changes in color.
Now add the red chili powder, turmeric powder, salt and 2 Tbsp of the pickling spice mix (or more, if needed). Mix it well so that chicken is evenly coated in the spices.
Add the chopped tomatoes and 1/2 cup water. Mix it well and cover the pan. Let the chicken cook on medium heat for about 10-15 minutes
Once the chicken is cooked, soft and tender, at this stage add yogurt and mix. Careful not to split it. Also, add the stuffed green chilies and continue to cook on low heat with the lid on for another 5 to 7 minutes.
After 5 minutes, the gravy would be reduced. At this stage do a taste check, adjust salt or seasoning if needed
Dish out, garnish with fresh coriander. Serve with hot buttered nan, roti or rice.
If you don't have Pickling Spice from buywholefoodsonline use 1 tsp yellow mustard seeds and 1 Tbsp coriander seeds
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