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11 December 2012,22:42 by
J.Sujatha

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ACHAARI MURG

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Make 1" slit lengthways in the green chillies. Stuff the slit green chillies with 2 grams of salt and coriander powder mixture.
  • Heat oil and fry the chillies. Strain and soak the fried chillies in 2 tablespoon of lemon juice. Keep aside for garnishing.
  • In the same oil fry the chicken pieces till golden brown. Remove from oil.
  • In the same oil, add turmeric, aniseeds, fenugreek seeds and cumin seeds. When cumin turn golden add the onions. Cook till onions turn golden brown.
  • Add garlic and ginger and stir for a few seconds.
  • Add the fried chicken pieces, salt, turmeric, chilli powder and stir for a few seconds.
  • Add at least ½ cup of water to the chicken. Boil. Reduce heat and cover and cook the chicken until absolutely tender.
  • Remove lid, add the lemon juice spoon by spoon, stirring continuously until the masala is dry and coats the chicken pieces.
  • Garnish with pickled green chillies. Serve hot.

INGREDIENTS

  • 750 grams chicken - cut into 9 pieces 
  • 4 thick green chillies 
  • 2 large onions - grated 
  • 6 flakes garlic - chopped finely
  • 3" piece ginger - chopped finely
  • 1 teaspoon aniseeds - roughly powdered 
  • 1 teaspoon cumin seeds - roughly powdered
  • ¼ teaspoon fenugreek seeds 
  • 2 teaspoon chilli powder 
  • ½ teaspoon turmeric powder
  • ¼ teaspoon asafetida
  • Salt to taste 
  • 75 ml Cooking oil 
  • 50 ml lemon juice

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