Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, achaari murg masala. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Achaari Murg Masala is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Achaari Murg Masala is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook achaari murg masala using 33 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Achaari Murg Masala:
- Take 750 gms Chicken (with or without skin)
- Prepare 1 medium onion
- Make ready 3-4 tbsp sour curd
- Prepare 1 medium tomato
- Prepare leaves Few curry
- Make ready leaves Corriender
- Get 1/2 tsp corriender powder
- Make ready 1/2 tsp cumin powder
- Take 2 tsp kashmiri red chilli powder
- Prepare 1 tsp garam masala powder
- Get Turmeric powder as required
- Prepare as needed Mustard oil,
- Make ready Saabut garam masala : 2-3 cloves, 1 inch cinnamon, 2 elaichi
- Prepare 1 dried red chilli
- Take 1 bay leaf
- Take 1 pinch hing
- Make ready Salt as per taste
- Make ready 3 tsp Ginger-garlic paste
- Prepare Everest Chicken Masala
- Make ready 2-3 green chillies
- Get Half capsicum cut into cubes
- Prepare Half onion cut into cubes
- Prepare 1 tbsp Mango pickle
- Take Half lime juice
- Prepare 1 & half tsp Kasuri methi
- Make ready Half tbsp : Bengali Aam Tel or Achaar Tel
- Take For Achaari Masala :
- Make ready 1 tsp kalonji,
- Make ready 1 tsp sabut dhaniya,
- Make ready 1 tsp sabut jeera,
- Make ready 1 tsp sauf,
- Prepare 1 tsp methi seeds
- Get 2 dried red chilli
Steps to make Achaari Murg Masala:
- Firstly for marination, we need to take chicken in a large bowl, add curd, 2 tsp ginger-garlic paste, 2 tsp mustard oil, salt, turmeric powder & mix them all and keep it in a refrigerator for 1 hour.
- Now for Achaari Masala, heat a pan, add all the achaari masalas into it and dry-roast them in a low flame until they turns slightly golden in colour. Remove it from the flame and let it cool down. Grind them into a fine powder and keep it aside.
- Now take all the capsicum and onion cubes and green chillies and just toss them and keep it aside. Cut a medium size onion and tomato inyo small pieces and keep them aside. Now take the marinated chicken out of the fridge.
- Now the actual cooking begins. Heat a pan. Put 5 tbsp of mustard oil. Put jeera and mustard seeds into it. Let them splutter, now add some cloves, cinammon stick, elaichi, bay leaf, a dried red chilli, some curry leaves and a pinch of hing into it. Now add the marinated chicken into it. Add the onion and tomato pieces which you have cut into pieces. Now add little salt as you have put salt during marination.
- Add a tsp of ginger-garlic paste, 1 tsp corriender-cumin powder, turmeric powder, 2 tsp kashmiri red chilli powder, 1 tsp Everest chicken masala, 1 tsp garam masala powder. Give it a mix & cover the pan and cook it for about 7 mins in a low flame. After 7 mins, add the 1 tbsp of roasted achaari masalas into it, 1 tbsp of "Bengali Aam Tel" if not available add 1 tbsp of mango pickle and squeeze half lime juice into it and mix it and again cover it & cook it for about 10 mins.
- After 10 mins, add those stir- fried capsicum, green chillies and onion cuts,1 tbsp of crushed kasuri methi, chopped corriender leaves, mix them and cover it again and cook it for about half an hour more. Now garnish it with some more chopped coriander leaves and serve it hot with naan or rice of your choice.
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