Indian Recipe: Index

Achari Murgh (Pickled Chicken)



  1. Heat the oil in a heavy-bottomed pan and add the mustard, fennel, fenugreek, cumin, nigella seeds, chilies and fry for a few seconds.
  2. Add the onion slices and fry on high flame for few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
  3. Transfer to a bowl, leaving the oil in the pan.
  4. Add the ginger-garlic pastes, turmeric, red chili powder to the same pan and sauté for few seconds.
  5. Add the chicken pieces and fry on high flame about 2 min.
  6. Add the water and bring it to boil. 
  7. Cover and cook on medium flame for 20-25 min.
  8. Add the tomato puree and fry on high flame for few seconds.
  9. Now add the fried onion mix and sprinkle salt to taste, mix well.
  10. Sauté on a high flame for about 2 minutes.
  11. Sprinkle the lemon juice and remove for fire.
  12. Achaari Murgh is ready to Serve.

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