Matblack
14-01-2009, 19:37
Basically Chicken with Pickle Spices
If you like Indian pickles such as mango chutney and lime pickle you may well like this recipe. I made it because Heather tried it once at an Indian we went to on a meet, loved it and we haven't found it since.
It is best made in a slow cooker and once made becomes tastier if left refrigerated and then reheated later. some of the spices aren't easy to find, we are lucky enough to have an Indian and Thai supermarket nearby and we can get pretty much anything including the mustard oil, but if you can't find that then use vegetable oil instead.
Ingredients: • 1 kg Chicken pieces
• 1 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Cup tinned chopped tomato
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3 tbsp Mustard oil
How to make Achaari Murg:
•Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
•Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
•Transfer to a bowl, leaving the oil in the pan.
•To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
•Add the chicken pieces and fry on high level for about 2 minutes.
•Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
•Add the chopped tomato and fry on high level for a few seconds.
•Now add the fried onion mix and sprinkle salt to taste. Mix well.
•Sauté on a high level for about 2 minutes.
•Stir in the lemon juice.
•Achaari Murg is ready.
If you like you can add spinach at the end of the cooking, if you want to slow cook then complete the process up to the lemon juice and then slow cook low for 6 hours then add lemon juice before serving. This is slower but less complicated :)
Good with a beer, naan and wild white rice.
MB
If you like Indian pickles such as mango chutney and lime pickle you may well like this recipe. I made it because Heather tried it once at an Indian we went to on a meet, loved it and we haven't found it since.
It is best made in a slow cooker and once made becomes tastier if left refrigerated and then reheated later. some of the spices aren't easy to find, we are lucky enough to have an Indian and Thai supermarket nearby and we can get pretty much anything including the mustard oil, but if you can't find that then use vegetable oil instead.
Ingredients: • 1 kg Chicken pieces
• 1 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Cup tinned chopped tomato
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3 tbsp Mustard oil
How to make Achaari Murg:
•Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
•Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
•Transfer to a bowl, leaving the oil in the pan.
•To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
•Add the chicken pieces and fry on high level for about 2 minutes.
•Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
•Add the chopped tomato and fry on high level for a few seconds.
•Now add the fried onion mix and sprinkle salt to taste. Mix well.
•Sauté on a high level for about 2 minutes.
•Stir in the lemon juice.
•Achaari Murg is ready.
If you like you can add spinach at the end of the cooking, if you want to slow cook then complete the process up to the lemon juice and then slow cook low for 6 hours then add lemon juice before serving. This is slower but less complicated :)
Good with a beer, naan and wild white rice.
MB