Achaari Murgh
Achaari Murgh literally translates into "Pickled Chicken". This is a dry preparation...the use of methi (fenugreek) seeds and amchur enhances the flavor of the dish!
Preparation
In a bowl mix the chicken pieces with 1 tsp turmeric, 1 tsp chilli powder,1I tsp salt, and 1 tbsp mustard oil.
Make a masala paste = remaining 1/2 tsp turmeric, remaining 2 tsp chilli powder, 2 tsp cumin and 3 tsp coriander powders in tbsp water.
Make a paste of amchur powder in 2 tbsp water.
Cooking
Heat 4 tbsp white oil in a kadhai. Fry the chicken pieces until brown (about 7 minutes). Remove and keep aside.
Heat 1/4 cup fresh oil (equal mix of white and mustard oils is preferred) in a kadhai.
Add grated ginger and garlic and fry for 1 minute.
Add the masala paste and fry (medium heat) for 2 more minutes or till oil separates.
Add fried chicken to the masala and fry 5-6 minutes on medium heat. Stir frequently to avoid charring.
Add kalonji, methi seeds and dry red chillies. Fry till chicken is cooked.
Remember, no water is usually added to this dish. However, if required sprinkle warm water to prevent masala from sticking to the bottom of the kadhai.
When the chicken is cooked add the amchur paste. Mix for 1 minute and remove from heat.
Serving Suggestions
Serve with roti or pulao.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!