Simple Way to Prepare Tasty Achaari Murg Masala

Achaari Murg Masala Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Achaari Murg Masala” recipe we have found until now. This is gonna really delicious.

Ingredients of Achaari Murg Masala

1. You need 750 gms of Chicken (with or without skin).
2. You need 1 of medium onion.
3. Take 3-4 tbsp of sour curd.
4. Make ready 1 of medium tomato.
5. Prepare leaves of Few curry.
6. You need leaves of Corriender.
7. It’s 1/2 tsp of corriender powder.
8. Make ready 1/2 tsp of cumin powder.
9. It’s 2 tsp of kashmiri red chilli powder.
10. It’s 1 tsp of garam masala powder.
11. Make ready of Turmeric powder as required.
12. Take as needed of Mustard oil,.
13. It’s of Saabut garam masala : 2-3 cloves, 1 inch cinnamon, 2 elaichi.
14. You need 1 of dried red chilli.
15. You need 1 of bay leaf.
16. Prepare 1 pinch of hing.
17. It’s of Salt as per taste.
18. You need 3 tsp of Ginger-garlic paste.
19. It’s of Everest Chicken Masala.
20. Prepare 2-3 of green chillies.
21. Make ready Half of capsicum cut into cubes.
22. You need Half of onion cut into cubes.
23. It’s 1 tbsp of Mango pickle.
24. Take Half of lime juice.
25. It’s 1 of & half tsp Kasuri methi.
26. It’s Half of tbsp : Bengali Aam Tel or Achaar Tel.
27. Take of For Achaari Masala :.
28. Make ready 1 tsp of kalonji,.
29. You need 1 tsp of sabut dhaniya,.
30. Prepare 1 tsp of sabut jeera,.
31. It’s 1 tsp of sauf,.
32. Take 1 tsp of methi seeds.
33. You need 2 of dried red chilli.

Achaari Murg Masala step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..