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We hope you got insight from reading it, now let’s go back to achaari murg masala recipe. You can have achaari murg masala using 33 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Achaari Murg Masala:
- Prepare 750 gms Chicken (with or without skin)
- Provide 1 medium onion
- Prepare 3-4 tbsp sour curd
- You need 1 medium tomato
- Provide leaves Few curry
- You need leaves Corriender
- You need 1/2 tsp corriender powder
- Provide 1/2 tsp cumin powder
- Use 2 tsp kashmiri red chilli powder
- Get 1 tsp garam masala powder
- You need Turmeric powder as required
- Prepare as needed Mustard oil,
- Get Saabut garam masala : 2-3 cloves, 1 inch cinnamon, 2 elaichi
- Get 1 dried red chilli
- Prepare 1 bay leaf
- Get 1 pinch hing
- Prepare Salt as per taste
- Get 3 tsp Ginger-garlic paste
- Use Everest Chicken Masala
- Take 2-3 green chillies
- Use Half capsicum cut into cubes
- Provide Half onion cut into cubes
- Provide 1 tbsp Mango pickle
- Provide Half lime juice
- Take 1 & half tsp Kasuri methi
- Prepare Half tbsp : Bengali Aam Tel or Achaar Tel
- Use For Achaari Masala :
- Use 1 tsp kalonji,
- Prepare 1 tsp sabut dhaniya,
- Provide 1 tsp sabut jeera,
- Get 1 tsp sauf,
- Use 1 tsp methi seeds
- You need 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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