Published On : Wed, Aug 19th, 2015

Bengali Recipes: Achari Murg

Spicy Pickled Chicken Curry, Chicken in Pickling Spices, Achari Murgh

Chicken – 1 kg (cut into small pieces)
Dry red chillies – 8-10
Carom Seeds (Ajwain) – 1/2 tsp
Onion – 3 (chopped)
Ginger garlic paste – 2 tblsp
Tomatoes – 3-4 (pureed)
Green Chillies – 5-7 (You could use bell peppers or jalapenos instead.)
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1 tsp
Yogurt – 1/2 cup (use more if needed)
Lemon Juice – 2 tblsp
Salt – to taste
Pickle with it oil – 2-3 tblsp (I use mango pickle or garlic pickle)
Cilantro – handful

For seasoning (Paanch Pooran)
Mustard Oil – 2-3 tblsp
Mustard seeds (Rai) – 1 tsp
Onion seeds (Kalonji) – 1 tsp
Fenugreek seeds (Methi dana) – 1 tsp
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 1 tsp

1. Wash the chicken pieces nicely. Add some salt, lemon juice and slit green chillies to the chicken. Let this marinate while we get the other things ready.
2. Heat oil in a kadai and add the seasoning ingredients (paanch pooran).
3. Add the dry red chillies and carom seeds.
4. Add the chopped onion and saute till it turns golden brown.
5. Next fry the ginger garlic paste. Add the pureed tomato.
6. Add the red chilly powder, salt, turmeric powder, pickle and let it cook till oil seperates from the masala.
7. Add the chicken pieces and saute till the masala coats the chicken and the outside of the chicken is cooked.
Tips : – You can use any brand of pickle of your choice – home made or store bought. This is not part of the traditional recipe but adding the pickle takes the dish to a whole new level.
– If you want some gravy, add the yogurt at this stage. If you like it dry, scale down and add less curd or skip it all together.
8. Cover and reduce the flame. Let the chicken cook in its own juices for 15-20 minutes. Splash some water only if the chicken sticks to the bottom of the pan.
9. Check for seasoning. Adjust salt, chilly powder and lemon juice according to your taste.
10. Garnish with cilantro and switch off. Serve with any roti or white rice.
The best part about the dish is the red and green chillies. They are so much flavoured with the spices in Achari Murg that you could eat them too.