Achaari Murg

INGREDIENTS

1 kg Chicken pieces

1 tsp Fenugreek seeds

1 tsp Mustard seeds

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Red chili powder

1 tsp Turmeric powder

1 tsp Onion seeds

2 Red dry chilies

2 Large onions sliced

2 tsp Garlic paste

1 tsp Ginger paste

1 Cup tomato puree

Juice of 1 lemon

1/2 Cup water

Salt to taste

3 tbsp Mustard oil

METHOD

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

Transfer to a bowl, leaving the oil in the pan.

To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

Add the chicken pieces and fry on high level for about 2 minutes.

Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

Add the tomato puree and fry on high level for a few seconds.

Now add the fried onion mix and sprinkle salt to taste. Mix well.

Saute on a high level for about 2 minutes.

Stir in the lemon juice.

Achaari Murg is ready.