Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, achari murgh/chicken curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Achari Murgh/Chicken Curry is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Achari Murgh/Chicken Curry is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have achari murgh/chicken curry using 31 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Achari Murgh/Chicken Curry:

1. Take Tender Chicken: Any- On Bones/Boneless (I’ve used Boneless)
2. Take or To Taste Salt
3. Take Fresh Lemon Juice
4. Prepare Mustard Oil
5. Get Cooking Oil
6. Prepare Panch-Phoron
7. Take Large/Medium Onions: Finely Chopped
8. Prepare Plain Yoghurt
9. Get Sugar
10. Make ready Whole Garlic Cloves: Roughly Pounded
11. Get Fresh Green Chillies
12. Take Garam Masala Powder: Homemade
13. Take Bhuna Masala Powder: Homemade (Panch-Phoron & Whole Dry Red Chillies)
14. Make ready Tempering Spices: Bay Leaf
15. Take Cumin Seeds
16. Prepare Cinnamon Stick: Broken into 2 halves
17. Get Cloves
18. Prepare Green Cardamoms- Split
19. Prepare Black Cardamom
20. Get Star Anise
21. Take Annie Seeds (Fennel/Saunf): The Coarse ones
22. Get Paste: Ginger-Garlic Paste
23. Get Tomatoes: Blanched & Puréed
24. Make ready Coriander Powder
25. Prepare Cumins Powder
26. Take Red Chilli Powder
27. Take Turmeric Powder
28. Prepare Kashmiri Red Chilli Powder
29. Make ready Water: Hot
30. Make ready Garnish: A fresh Sprig- Coriander/Mint Leaves
31. Prepare Achar/Pickle: Any of your choice- But that’s just not required though

Instructions to make Achari Murgh/Chicken Curry:

1. First Up: Wash & Clean the Chicken pieces well- Marinate the same with some salt & fresh lemon juice & a heaped tbsp of the Achar/Pickle Masala- Homemade- (this step is optional though but I do use for an extensive taste & flavours enhancer that’s the indication of the Achar used in it)- Set Aside, for at least 2-3 hrs time (more or overnight is always best, I keep on reiterating- if not absolutely rushed)
2. Heat up a heavy bottomed pan over the medium-high flame: Add in the cooking & mustard oil both in it & now, add in all the tempering spices & sauté until they turn aromatic & starts spluttering & in goes the chopped onions into it- Sauté until they’re translucent & soft & slightly brown in colour perhaps
3. Time to add in the chopped tomatoes & the 2G Paste…Salt, Turmeric & Red Chilli Powders & rest all other aforementioned dry spices…Keep sautéing until the raw smell goes off & the tomatoes turn absolutely juicy & mushy- Need to cook likely for about 5-6 mins time
4. Flame to be maintained in the medium-low & by covering the pan & stirring occasionally in between we need to cook until now…Now is the good time to add in the marinated Chicken Pieces & sauté & cook on the high heat for about 7-8 mins time without any cover
5. Once it’s well sautéed & nicely gently browned- Add in the well whisked curd with some sugar to the chicken and mix everything well together until nicely blended & well combined, while mixing the yoghurt- the flame to be kept at the lowest else, it might get curdled….
6. Once, mixed well together- Add in some boiled water too, as the consistency we want- However, this particular recipe doesn’t call for enough gravy rather, it’s a bit dried one which goes well with both steamed rice/Pulao and any forms of Indian Breads of your choice
7. Post adding in the hot water- Cover the pan & reducing the heat, cook it for about the next 20-30 mins time or until well cooked, stirring occasionally in between to avoid catching the bottom of the pan….
8. Once that’s done Time to add in the Garam Masala Powder & the roughly crushed Garlic Cloves, add some more dash of the raw mustard oil- Cover back & slow cook again for another 15-20 mins time (add in some splashes of hot water in case, it goes quite dry)
9. Once done: Add in some more split green chillies Keep it on the hot oven, in its resting time with the lid on- for another 10 mins time…Ready to be served now…ENJOY
10. Ready to serve and ENJOY!

So that’s going to wrap it up with this exceptional food achari murgh/chicken curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!