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Achari Murgh – Chicken cooked with pickling spices

by Ben Ford August 17, 2016

Achari Murgh – Chicken cooked with pickling spices

This is a wonderfully aromatic and powerfully spiced dish. You would be better serving the strong, spicy flavours to seasoned palates rather than your friends who have mild chicken kormas. If you like the flavours of pickles this recipe is highly evocative of them so give it a go!

Ingredients for 4

1.5 tablespoons ginger paste (see method here)        1 onion, peeled and chopped
1 tablespoon garlic paste (see method here)               1 ½ teaspoon ground cumin
12 - 14 cherry tomatoes                                               2 teaspoon ground coriander
150ml Greek yoghurt                                                    ½ teaspoon turmeric
4 tablespoon vegetable oil                                    800g chicken cut into small joints
1 teaspoon mustard seeds                                          4 -6 green chillies, left whole
1 teaspoon ground fennel seeds                                 1 teaspoon garam masala
1 teaspoon fenugreek seeds                                        salt to taste
½ teaspoon caraway seeds                                          lemon juice to taste
1 teaspoon nigella seeds                                       small handful of fresh coriander leaves chopped                                                                                                                           
You’ll need to make the ginger and garlic pastes first if you don’t have some in the freezer. If you do have the in the freezer already you need to defrost a cube of garlic and a cube and a half of ginger in the microwave.

Now put the tomatoes and yoghurt in a blender and puree. Leave aside.

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

Heat the oil in a large non-stick saucepan before adding the mustard, fennel, fenugreek, caraway and nigella seeds. As soon as the seeds begin to pop add the onion.

  

Cook the onion until it becomes golden but not browned, about 5 minutes.  Add your ginger and garlic pastes, ground cumin, coriander and turmeric. Over a medium heat continue to stir everything for another 4 minutes or until the oil separates at the side.

Using the tip of a sharp knife prick the chillies all over taking care not to split them. Now add your chicken and brown all over before adding in the pureed tomatoes, chillies and 200ml water. Cover the pan and simmer on a low heat for 15 – 20 minutes, until the chicken is tender. Check frequently that the water level is ok, it should be fine but add more if it is drying out. I’ve never had a problem.

Take the lid off the pan and brown the masala by reducing the water while tossing the chicken in the mixture. Continue doing this until the oil is released by the masala, about 4 minutes or so. When this has reduced and the oi released stir in 100ml water to make the gravy. At this point add your garam masala and salt. Now have a taste and adjust the seasoning accordingly. Add the lemon juice if the dish is not tart enough. Stir through the fresh coriander and serve with basmati or naans.

Achari Murgh




Ben Ford
Ben Ford

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