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Achaari Murg Masala
Achaari Murg Masala

Before you jump to Achaari Murg Masala recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Hence, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to achaari murg masala recipe. You can have achaari murg masala using 33 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Achaari Murg Masala:
  1. Provide 750 gms Chicken (with or without skin)
  2. You need 1 medium onion
  3. Provide 3-4 tbsp sour curd
  4. Get 1 medium tomato
  5. Provide leaves Few curry
  6. Get leaves Corriender
  7. Take 1/2 tsp corriender powder
  8. You need 1/2 tsp cumin powder
  9. Get 2 tsp kashmiri red chilli powder
  10. You need 1 tsp garam masala powder
  11. Provide Turmeric powder as required
  12. Take as needed Mustard oil,
  13. Provide Saabut garam masala : 2-3 cloves, 1 inch cinnamon, 2 elaichi
  14. You need 1 dried red chilli
  15. Provide 1 bay leaf
  16. Provide 1 pinch hing
  17. Prepare Salt as per taste
  18. Take 3 tsp Ginger-garlic paste
  19. Get Everest Chicken Masala
  20. Take 2-3 green chillies
  21. Get Half capsicum cut into cubes
  22. Use Half onion cut into cubes
  23. Take 1 tbsp Mango pickle
  24. Get Half lime juice
  25. Provide 1 & half tsp Kasuri methi
  26. Use Half tbsp : Bengali Aam Tel or Achaar Tel
  27. Provide For Achaari Masala :
  28. Take 1 tsp kalonji,
  29. Provide 1 tsp sabut dhaniya,
  30. Prepare 1 tsp sabut jeera,
  31. Take 1 tsp sauf,
  32. Provide 1 tsp methi seeds
  33. Take 2 dried red chilli
Steps to make Achaari Murg Masala:
  1. Firstly for marination, we need to take chicken in a large bowl, add curd, 2 tsp ginger-garlic paste, 2 tsp mustard oil, salt, turmeric powder & mix them all and keep it in a refrigerator for 1 hour.
  2. Now for Achaari Masala, heat a pan, add all the achaari masalas into it and dry-roast them in a low flame until they turns slightly golden in colour. Remove it from the flame and let it cool down. Grind them into a fine powder and keep it aside.
  3. Now take all the capsicum and onion cubes and green chillies and just toss them and keep it aside. Cut a medium size onion and tomato inyo small pieces and keep them aside. Now take the marinated chicken out of the fridge.
  4. Now the actual cooking begins. Heat a pan. Put 5 tbsp of mustard oil. Put jeera and mustard seeds into it. Let them splutter, now add some cloves, cinammon stick, elaichi, bay leaf, a dried red chilli, some curry leaves and a pinch of hing into it. Now add the marinated chicken into it. Add the onion and tomato pieces which you have cut into pieces. Now add little salt as you have put salt during marination.
  5. Add a tsp of ginger-garlic paste, 1 tsp corriender-cumin powder, turmeric powder, 2 tsp kashmiri red chilli powder, 1 tsp Everest chicken masala, 1 tsp garam masala powder. Give it a mix & cover the pan and cook it for about 7 mins in a low flame. After 7 mins, add the 1 tbsp of roasted achaari masalas into it, 1 tbsp of "Bengali Aam Tel" if not available add 1 tbsp of mango pickle and squeeze half lime juice into it and mix it and again cover it & cook it for about 10 mins.
  6. After 10 mins, add those stir- fried capsicum, green chillies and onion cuts,1 tbsp of crushed kasuri methi, chopped corriender leaves, mix them and cover it again and cook it for about half an hour more. Now garnish it with some more chopped coriander leaves and serve it hot with naan or rice of your choice.

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