Thursday, August 08, 2013

Achaari Murg

To eat with the raita, an easy chicken curry.



  • A large chunk of fresh root ginger, peeled and sliced.
  • About half a bulb of garlic, peeled and sliced.
  • A couple of tablespoons of vegetable oil.
  • 1 tsp each of: fenugreek, mustard, fennel, nigella seeds.
  • half a dozen dried red chillies
  • Two onions, peeled: one chopped and one sliced.
  • 1 tsp each of: ground cumin, turmeric, paprika
  • About 0.5kg of chicken breasts, cut into bitesize pieces.
  • One tin of chopped tomatoes.
  • Sliced vegetables - I had loads of green beans to use up!
  • Salt, pepper, lemon juice to taste.
Put the garlic and ginger in a blender with a little water, and blitz to a puree.
Heat the oil in a large saucepan, and throw in the whole spice seeds and chillies to fry.
Once the spices smell fragrant, add the chopped onion, and fry some more.
Now add the ground spices, garlic ginger puree and chicken, and stir to mix and fry the chicken.
Once the chicken is sealed and coated in spices, throw in the tinned tomatoes and the sliced onion.
Turn down the heat, and leave to simmer until the chicken is cooked through.
Now throw in the sliced vegetables, and adjust the seasoning and acidity to taste.
Let simmer a little longer, to cook through the vegetables and reduce the sauce if it is too watery.

Serve with boiled rice, and a large helping of cucumber raita on the side.

Based on a recipe found at Indobase.