Indian
Indian - Regional Mains
Punjabi Achari Murgh (Pickled Chicken Curry)
Chef's Menu Description
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 700g bone-in chicken thighs
- • 3 tbsp mustard oil
- • 1 tsp fennel seeds
- • 1 tsp black mustard seeds
- • 1/2 tsp nigella seeds
- • 2 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 1/2 cup whisked yogurt
- • 2 tsp Kashmiri chili powder
Preparation Steps
1
Phase 1
Heat mustard oil to smoking, cool slightly, then crackle the mustard, fennel, and nigella seeds.
2
Phase 2
Add the onions and cook until golden, then stir in the ginger-garlic paste until fragrant.
3
Phase 3
Add the chicken with salt and sear on all sides until lightly browned.
4
Phase 4
Whisk the Kashmiri chili powder into the yogurt, stir into the pan, cover, and simmer 25-30 minutes until the chicken is tender.
5
Phase 5
Uncover and reduce until the gravy clings to the chicken; serve with roti or jeera rice.