Achari Masala Chicken | Achari Murg | Chicken Gravy Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, and dried herbs are often cheaper.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños offer similar heat, while red pepper flakes are more accessible.

Marinate 1.5 kg chicken with 1 tablespoon ginger garlic paste, salt to taste, and juice of 1 lemon. Mix well and let it marinate for at least 1 hour.

Prepare achari masala by crushing 2 tablespoons cumin seeds, 0.5 teaspoon fenugreek seeds, and 2 teaspoons fennel seeds. Alternatively, use a mixer grinder.

Add 2 tablespoons Kashmiri red chili powder, 2 teaspoons chili flakes, 1 teaspoon black pepper powder, 2 tablespoons coriander powder, and 2 tablespoons kalonji to the crushed spices. Mix well.

Take 1 tablespoon of the prepared achari masala and mix it with juice of 0.5 lemon. Optionally, add some salt.

Stuff the prepared achari masala into 9-10 slit green chilies and set aside.

Heat 0.5 cup oil in a pan and add 2 large grated onions. Fry until they turn golden brown.

Increase the flame to high and add the marinated chicken to the pan. Sauté until the water evaporates and oil separates.

Crush 10-12 garlic cloves and 3-4 green chilies together, or make a paste in a mixer grinder. Add this paste to the chicken.

Add the previously prepared achari masala to the chicken and sauté for 2-3 minutes on high flame.

Add 1 cup tomato paste to the chicken and mix well. Also, add the stuffed green chilies.

Cover the pan and cook on low flame for at least 15-20 minutes until the chicken is tender and cooked through.

Remove the lid and add 0.5 teaspoon garam masala powder, some julienned fresh ginger, and a handful of chopped coriander leaves. Mix everything on medium flame.

If you prefer a thicker gravy, you can add a little water at this stage. Turn off the flame once done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens