Achari Murgh / Achari Chicken

This one is simply ecstatic. Chicken in a pickling sauce is the best that can ever happen to any lonely sordid curry...if you have run out of any ideas. It’s mystic in its taste...and can be enjoyed with rice and chapatti both. As a Bengali, I have seen the ground pickle masala, which is actually the ground panch-foron, to be added in the pickles and chutneys only. But until and unless I made this curry, I had no idea that, that particular blend of spices can be so versatile...which made the curry distinctly tasty and flavourful. Without any rich spices, greasy oil and without whole or ground garam masala this recipe is a keeper, and a one...I can count on when I am working with limited options.

Step by step process:

Heat oil and add the onion paste. Cook until the paste is dry.

Add the chicken and cook until the pieces have changed colour from both the sides.

Add the chilli-ginger-garlic paste and cook for 2 minutes.

Add the turmeric powder, red chilli powder amd coriander powder. Cook until the oil separates.

Add the whisked curd.

Cook until dry.

Add water and cook until the chicken is almost done.

Dry roast the whole spices and grind into a fine powder.

Add that powder and lime juice to the almost cooked chicken.

Mix and cook until the chicken is completely cooked.

Simmer till the gravy thickens and the oil starts to float on the surface.

Achari Chicken / Achari Murgh / Chicken in a pickling sauce

Serves 4-5

Ingredients:

1 kg chicken on bone

2 onions – paste

2 tomatoes – chopped

6 fat cloves of garlic – minced / paste

1 inch ginger – minced / paste

2 green chillies – finely chopped / paste

Juice of 1 lime

1 and ½ tsp turmeric powder

2 tsp red chilli powder

1 tsp coriander powder

1 tsp whole cumin seeds

1 tsp whole mustard seeds

½ tsp methi / fenugreek seeds

1 tsp fennel seeds

½ tsp nigella seeds / kalo jeera

Salt

¼ cup of white oil

½ cup of thick yogurt

A handful of fresh coriander leaves (optional)

Method:

Heat the oil and add the onion paste into it.

Sprinkle in some salt and stir and cook the onions until the paste turn dry and little reddish.

Add the chicken pieces to them and sprinkle some more salt over them.

Cook the chicken pieces until they are nicely coloured from both the sides.

Add the ginger-garlic and chilli paste to them and mix well.

Cover and cook for 5-7 minutes or until all the moisture is evaporated and the oil has started to separate.

Add the turmeric powder, coriander powder and red chilli powder.

Give them a good mix so that all the chicken pieces are nicely coated with the spices.

Allow them to cook together for 2 more minutes and then add the whisked curd into it.

Mix again and cook until dry.

Add 1 and ½ cup of water to them and put on the lid.

In a small pan take all the whole spices and dry roast them for 1 minute max. Grind them to a fine powder and keep in an airtight container.

Cook the chicken pieces for 15-20 minutes or until they are almost done.

Add 1 tbsp of the ground spice and squeeze in the juice of lime.

Gently stir to mix the spices and cook until the gravy thickens and the oil starts to float on top of the curry.

Taste and adjust the seasonings.

Sprinkle the coriander leaves if you want and serve hot with steamed hot rice.