Achari murg

Achari murg

A Sanjeev Kapoor recipe

The taste of achar in chicken. The acharoi flavour comes from paanch phoron. Paanch phoron is very commonly used in Bengali cuisine. It includes rai, methi, jeera, kalonji and saunf. This combination is what gives this dish an awesome acahri tang.

Ingredients

½ kg chicken

½ cup mustard oil

1 ½ tsp kalonji

1 tsp rai

1 tsp jeera

1 tsp saunf

4 large onions, chopped

7 green chillies

5 dried red chillies

2 tbsp garlic paste

1 tbsp ginger paste

3 tbsp achari masala

1 tbsp haldi

2 tbsp coriander powder

1 tbsp crushed balck peppercorns

2 cups yogurt, whisked

1 cup tomato puree

½ cup chopped fresh coriander

½ cup kaju magaz paste

2 tbsp vinegar

2 tsp amchur powder

Acahri masala (makes 10 tbsp)

1 tbsp rai

1 tbsp kalonji

1 ½ tbsp. saunf

½ tsp methi

2 tbsp dhania seeds

1 tbsp jeera seeds

 To make the acahri masala grind these ingredients into a rough powder. 

Heat the mustard oil to smoking point and then let it cool slightly. Add kalonji, rai, jeera and saunf. Add onions, green chillies, red chilles and saute till the onion is well browned. Add the kaju paste. 

Add the chicken, garlic paste and ginger paste and saute on high flame.

 Add 2 tbsp acahri masala, haldi, coriander powder and crushed peppercorns. Saute for 5 minutes.

 Add yogurt and mix well. Cook for some time and then add tomato puree. Add coriander leaves, salt and 1 cup of water. Let the gravy come to a boil. Cover and cook till the chicken is done. Add the vinegar and 1 tbsp achari masala. Simmer for some time.