Murgh Achaari (Chicken In Pickling Spices)

Ingredients

750g chicken thighs or a mix of thighs and drumsticks
500g whisked yoghurt
1/2 cup chopped coriander leaves
3 tsp ginger garlic paste
1/2 tsp tumeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 1/2 tsp fennel seeds (saunf)
1 tsp cumin seeds
1 tsp nigella seeds (kalonji)
3/4 tsp mustard seeds
3/4 tsp fenugreek seeds
3 slit green chillis
salt to taste
2 tbsp chopped coriander leaves for garnish
1/4 cup oil

Method

Heat oil in a cooking pot and add the fennel, cumin, mustard, fenugreek and nigella seeds. When they splutter, add the chicken and fry for a few minutes.

Add the ginger garlic paste, then the tumeric, coriander and red chilli powders. Add a little water and fry the chicken. Add yoghurt, salt, cover and cook on moderate heat. When chicken is almost done, add the green chillis and coriander. Cover and cook the chicken completely. Serve hot garnished with coriander leaves.

Note : Increase or decrease the quantity of yoghurt according to the amount of gravy desired. I keep less gravy for this dish.

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