Ingredients

The following ingredients have 4 Servings
  • Marinated Achari Murg/ Boneless Chicken - 250 gms
  • Chopped Onion - 1 small sized
  • Beaten Curd - 1/2 cup
  • Ginger-Garlic paste - 1/2 tbsp
  • Red chilli powder - 1/4 tsp (adjust spices according to your taste)
  • Turmeric powder - 1/2 tsp
  • Nigella seeds/ Kalonji - 1/4 tsp
  • Cumin Seeds/Jeera - 1/4 tsp
  • Fennel Seeds / Saunf - 1/4 tsp
  • Fenugreek seeds/ Methi dana - 1/4 tsp
  • Salt
  • Oil - 2 to 3 tbsp
  • Chopped Coriander Leaves for garnish

Instruction

  • Heat oil in kadai/pan/wok, add chopped onion cook till it brown.
  • Add ginger-garlic paste and cook it till it raw smell went. Now add all dry herbs cumin seeds, saunf, nigella seeds, fenugreek seeds, cook well but don't burnt it.
  • Add marinated chicken/without marinated chicken, add all spices - salt, red chilli powder and turmeric powder. Mix well and cook it 10 to 15 minutes till the oil leaves around.
  • Add beaten curd and 1/2 cup of water(I added half cup of water for gravy), mix well.
  • Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
  • Switch off the flame, garnish achari murg with chopped coriander leaves. Serve with roti, jeera rice and a salad! Naans also go brilliantly with chicken curry.