Achari Murgh Curry : Chicken in Indian Pickling Spices 

A spicy Indian chicken curry which requires no marination. It has a thick gravy made with Indian pickling(achari) spices. It is easy to prepare and perfect for a party.

My vegetarian friends can follow the same recipe with paneer and mushroom as well (the cooking time will vary).

The following measurements serve 3 people. 

Achari Murgh Curry 

Prep time: 10 minutes

Cooking time: 45-50 minutes

Ingredients:

1. Chicken leg pieces (skinless) : 9 in number (700gm)
2. Fenugreek seeds (Methi Dana) : 1 tsp
3. Mustard seeds : 1 tsp
4. Cumin seeds (Jeera) : 1 tsp
5. Fennel seeds (saunf) : 1 tsp
6. Nigella seeds (Kalonji) : 1/2 tsp 
7. Dried red chillies : 4 in number
8. Mustard oil : 3 tbsp
9. Onion : 1 large onion sliced
10. Garlic paste : 1 tbsp
11. Ginger paste : 2 tbsp
12. Turmeric powder : 1/2 tsp
13. Red chilli powder : 2 tsp
14. Tomato puree : 2 tbsp
15. Water : 100 ml
16. Curd : 100 ml or 1/2 cup
17. Lemon juice : 1 tbsp
18. Salt : to taste
19. Coriander : chopped for garnish

Method :

1. In a heavy bottom Kadhai, heat the mustard oil and add pickling spices (number 2. to 6.) . Once they start to pop in a minute or so , add dried red chillies . Keep stirring to avoid burning spices 
2. Add the sliced onion and cook for 9-10 minutes till they turn light brown . Add garlic paste and ginger paste and keep stirring . If spices stick to the pan , add few drops of water to deglaze. 
3. Add tomato puree, turmeric and chilli powder and cook till oil separates. 
4. Add the chicken pieces and stir well to coat pieces with masala. 
5. Cook for 5-7 minutes on medium heat with lid on , stir occasionally.
6. Add water and bring the curry to a boil. Cook on low heat with lid on for 20 more minutes . Stir occasionally.
7. Add whisked curd on low heat and stir well . Cook with lid on for 5 more minutes.
8. Add lemon juice and salt .
9. Garnish with chopped coriander. 
10. Serve hot with chapati. 

CalorieMeter: approx 294 calorie per serving (3 drumsticks) 

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