Achari Murgh Chanay
Ingredients
To Marinate Chicken:
- 1 kg Chicken
- 2 tbsp Ginger & Garlic Paste
- 2 tsp Coriander Powder
- 1 & 1/2 tsp Salt
- 1 tsp Turmeric
- 2 tsp Kashmiri Mirch
- 2 tsp Red Chilli Powder
- 1 cup Yogurt
Stuffed Chilli:
- 6 to 7 Bullet Green Chillies
- 3 tsp Chat Masala Powder
To Make Achari Masala Powder:
- 1 & 1/2 tsp Mustard Seeds
- 2 tsp Fennel Seeds
- 2 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1/2 tsp Fenugreek Seeds
- 1 tsp Onion Seeds
Boil Chickpeas:
- 500g Chickpeas (washed & soaked overnight with 1 tbsp baking soda)
Other Ingredients:
- 1 cup Oil
- 2 large Onions (ground)
- 4 medium Tomatoes (ground)
- 1 tsp Salt
- 1 tsp Black Pepper Powder
- 1 & 1/2 inch Ginger (julienned)
- Handful of Coriander Leaves
- 1 tsp Garam Masala Powder
Instructions
1. Marinate the Chicken: In a bowl, add all ingredients listed under marination. Mix well and set aside for 20 minutes.
2. Prepare the Stuffed Chilli: Cut the green chillies and stuff them with chat masala. Set aside.
3. Make Achari Masala Powder: Coarsely grind mustard seeds, fennel seeds, coriander seeds, cumin seeds, and fenugreek seeds. Add onion seeds and mix.
4. Prepare Chickpeas: Wash and soak the chickpeas overnight with baking soda. Boil the next day until soft and mash slightly.
5. Cook the Onions: Heat oil in a pan, add ground onions and fry on high flame until they change colour.
6. Cook the Chicken: Add marinated chicken to the onions and fry until the chicken changes colour on high flame. Add ground tomatoes and cook on high flame until the oil separates.
7. Add Achari Masala: Add the achari masala mix and 1 cup of water. Cover and cook on low to medium flame until the chicken is tender and the oil separates.
8. Add Chickpeas: Add boiled and mashed chickpeas, salt, and black pepper powder. Mix well, cover, and simmer on low flame for 15 minutes.
9. Finish the Dish: Add julienned ginger, garam masala powder, stuffed chillies, and coriander leaves.
10. Serve: Serve hot with naan, roti, paratha, or rice.
