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achari chicken served in a bowl with chapati beside

achari chicken recipe, achari murgh curry

yummy indian kitchen
A curry made using achari flavors with boneless achari chicken tikka pieces.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 5 hours 40 minutes
Course Chicken Recipe, Curries/Gravies, Pickles
Cuisine Hyderabadi, Indian, Pakistani
Servings 4
Calories 280 kcal

Ingredients
  

Achari chicken powder spices

  • ½ teaspoon oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon kalonji/ nigella seeds
  • ½ teaspoon fenugreek/methi seeds
  • ½ teaspoon fennel seeds (saunf)
  • 2 dry red chilies
  • 1 cinnamon stick

chicken marinade spices

  • 500 gms boneless chicken pieces (wash well)
  • salt as per taste
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ¾ teaspoon ginger garlic paste
  • 2 tablespoon yogurt

Making the achari murgh curry

  • 2 tablespoon oil
  • 2 medium size finely chopped onions
  • 1 teaspoon ginger garlic paste
  • 1 cup tomato puree (puree from 3-4 tomatoes)
  • ½ teaspoon red chilli powder
  • ½ teaspoon roasted coriander powder
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon kalonji/nigella seeds
  • 3 dried red chillies
  • 5-6 fresh curry leaves

Instructions
 

Achari chicken powder

  • Pour oil and heat it.
  • Add mustard seeds, cumin seeds.
  • Add kalonji/ nigella seeds, fenugreek/ methi seeds.
  • Add fennel seeds, dry red chilies, 1 cinnamon stick.
  • Dry roast all the ingredients for few seconds and cool them down.
  • Blend the roasted ingredients into fine powder and keep aside.

Mixing the chicken

  • Take boneless chicken pieces in a mixing bowl.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt.
  • Mix the marinade well.

Making the achari murgh

  • Pour oil into a wok or a pan.
  • Add medium size finely chopped onions.
  • Saute them until they turn soft.
  • Add ginger garlic paste.
  • Saute for few seconds.
  • Add the chicken marinade.
  • Mix well.
  • Cook for 4-5 minutes until color of chicken changes.
  • Add the roasted achari chicken powder.
  • Mix well.
  • Add 1 cup tomato puree
  • Mix.
  • Add red chili powder.
  • Add roasted coriander powder and adjust salt if required.
  • Mix.
  • Close the lid.
  • Cover and Cook the masala well until oil releases.
  • Keep cooking until chicken tenderizes.
  • Keep stirring in between.

Tadka

  • Take a tadka pan, pour oil and heat it.
  • Add mustard seeds, kalonji/nigella seeds.
  • Also, add dried redchillies, saute well.
  • Add fresh curry leaves and let them crackle.
  • Add the tadka to the chicken achari.
  • Mix well.
  • Serve hot with roti or paratha.

Nutrition

Nutrition Facts
achari chicken recipe, achari murgh curry
Amount Per Serving
Calories 280 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 81mg27%
Sodium 170mg7%
Potassium 790mg23%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 388IU8%
Vitamin C 9mg11%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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