For those of you who’ve written asking for Saffron Tree’s Achari Murg recipe, here it is. It may look a bit lengthly, but the flavour you get at the end makes every step worthwhile.
Ingredients
6 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp nigella seeds
3 small cinnamon sticks
1 stalk curry leaves
2 tbsp ginger–garlic paste
2 tbsp Kashmiri red chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
½ tsp turmeric powder
200g onions, coarsely chopped
200g cherry tomatoes, coarsely chopped
2 tbsp tomato purée
1 tbsp garam masala powder
1 kg chicken thighs
200ml water
1½ tsp salt
1 tsp vinegar
1 tsp ground black pepper
Fresh coriander, chopped, to garnish
Toasted sesame seeds (optional)
Method
Prepare the base:
1. Heat 2 tbsp oil in a large pan.
2. Add the onions and fry on a low heat until they begin to soften, about 10 minutes.
3. Stir in 1 tbsp ginger–garlic paste and the turmeric powder; cook for 2–3 minutes.
4. Add the chopped tomatoes, tomato purée, coriander powder, cumin powder, 1 tbsp of the chilli powder, and the garam masala.
5. Mix well, cover, and cook on a low heat for 30 minutes until the oil rises to the surface.
6. Blend to a smooth paste and set aside.
Cook the chicken:
1. In another large pan, heat the remaining 4 tbsp oil. Add the cumin seeds and mustard seeds; let them splutter.
2. Lower the heat and add the fenugreek seeds, nigella seeds, cinnamon sticks, and curry leaves. Fry for about a minute.
3. Add the remaining 1 tbsp ginger–garlic paste and fry gently for 2–3 minutes until the raw smell disappears.
4. Add the remaining 1 tbsp chilli powder and cook for 2 minutes, adding a splash of water if needed to prevent sticking.
5. Add the blended onion–tomato base and cook on a low heat for 10 minutes until the oil rises again.
6. Add the chicken pieces and sauté on a high heat for about 5 minutes until well coated
7. Pour in 100ml water, add the vinegar and salt, and bring to a boil. Cover and cook on a low heat for 15 minutes or until the chicken is tender.
8. Add the ground black pepper and chopped coriander. Simmer uncovered for 5 minutes until the oil rises to the surface.
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