• Achari Murgh

(Indian)

chicken, mustard oil or vegetable oil, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds or onion seeds, dried whole red chilies, ginger garlic paste, white onion finely sliced, tomato puree, turmeric powder, red chilli powder, water, lightly beaten yoghurt, lemon juice, salt,

A very synonymous North Indian curry. This dish has been made in the north, particularly places like Rajasthan for a long time. As the weather in the north of India is quite warm, curries such as this using pickling spices, enhance the flavour whilst helping to preserve the food for longer. Mustard oil in this dish makes the chicken rich and moist but even vegetable or sunflower oil can be used as an alternative.

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Achari Murgh

Photo credit: prashant-gaikwad


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