Achari Murg

Achari Murg - Poornima Shenoy

Ingredients:
Chicken - 1kg cubes
Ginger garlic paste - 1 tbsp
Red chilly powder - 4 tsp
Cumin powder - 2 tsp
Coriander powder - 1 1/2 tsp
Lemon juice - 10-12 tbsp (3 lemons)
Green Chillies - 6 nos slit length wise
Curry leaves - 1/4 cup
Salt to taste

Tempering :
Cumin seeds - 1 tsp
Dry red chillies - 6 nos
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1 tsp
Oil - 4-5 tbsp

Method :

Clean and pat dry the chicken to drain out water completely.
Place chicken cubes in a bowl and add all ingredients except the ones for tempering.
Keep it aside for marination for 1 hour
Heat oil in a kadhai and add cumin, mustard, fenugreek seeds. Add whole red chillies.
When colour darkens remove from fire. Add the marinated chicken and mix well.
Return the kadhai to fire. Cook chicken on high flame stirring continously for 3-4 mins till it turns whitish on all sides.
Cover and cook on medium-slow fire for 5-7 mins or till chicken gets tender and water dries up.
Stir once or twice in between. Serve hot.

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