ACHARI MURGH (CHICKEN CURRY WITH PICKLING SPICES)

Recipe source: ecurry  with slight variations
You can find the original recipe here

Ingredients

1. Chicken (cleaned and cut into medium sized pieces)-1.5 kg
2. Yogurt-1/2 cup
3. Onion( chopped finely)-5 nos
4. Ginger (minced)-1 tbsp
5. Garlic(minced)-1 tbsp
6. Tomato(grated)-4 nos
7. Coriander leaves(chopped)-1/4 cup
8. Turmeric powder- 1/2 tsp
9. Chili powder-3 to 4 tsp(or according to taste)
10. Salt to taste
11. Vegetable oil
12. Water

1. Whole dry red chilies- 10 nos(or according to taste)
2. Fenugreek seeds-1/2 to 1 tsp(according to taste)
3. Nigella seeds/kalonji/kalo jeera-2 tsp
4. Mustard seeds-2 tsp
5. Cumin seeds- 1tsp
6. Cinnamon-2″stick
7. Fennel seeds-3tsp
8. Cloves- 4 to 5 nos

Method

• Marinate the chicken pieces with yogurt,1/4 tsp turmeric powder and salt.
• Dry roast all the ingredients “to roast and grind’ separately .Cool and grind coarsely,Keep aside.
• Heat oil in a heavy bottomed pan add onion and saute till it turns light brown.Now add ginger and garlic and saute till done for about 5 minutes.
• Add the ground spice powder and saute for about 30 seconds.
• Add chicken pieces and cook over high flame till chicken is browned on all sides.
• Now add grated tomatoes,1/4 tsp turmeric powder,chili powder and salt to taste.Mix well.
• Cook over low heat until oil separates.
• Add  4 cups of water,bring to a boil ,then cover and cook till done.
• Uncover and cook till the desired consistency is achieved.
• Garnish with chopped cilantro.