This is one of the popular North Indian curry, suitable for any occasion be it parties or small get together. Chicken cooked in pickling spices with tomato and yogurt gravy makes this one of the lip-smacking dish. This is also one of my favorite curry. Its quick ,easy to prepare and flavorful dish. Once you prepare this curry, it’s best to cover and let it rest on counter for 15-20 minutes to allow the flavors to set in

Preparation time (incl Marination) : 2 hours Cooking time: 35 mins Total time: 2 hrs 35 mins

Servings : 4


  • 500 gm Chicken
  • 1 tbsp ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon lemon juice
  • 5 tbsp mustard oil
  • 1 medium onion finely chopped
  • 1/2 teaspoon nigella seeds (Kalonji)
  • 1/2 teaspoon Cumin seeds (jeera)
  • 1/2 teaspoon Fennel Seeds
  • 1/2 teaspoon Fenugreek Seeds (Methi )
  • 1/2 teaspoon Mustard seeds
  • 2 -3 dry red chilies
  • 1/4 cup tomato puree
  • 1/4 cup yogurt
  • 1 teaspoon red chili powder
  • 4 tbsp chopped coriander leaves/ Cilantro

Steps to cook

  • Add Chicken in a bowl, you can use boneless or curry cut chicken as per the preference. Add turmeric powder, salt and lemon
  • Marinate Chicken well and rest aside for 1-2 hours
  • Add black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji in a pan
  • Now add dry red chilies to pan
  • Dry roast spices until aromatic. Allow roasted spices to cool
  • Transfer roasted spices to grinder
  • Grind spices to coarse/fine powder, either way its OK. Keep this aside
  • Heat mustard oil in a pan. It’s the mustard oil which will render authentic taste along with roasted spices to curry. In case you do not have it, you can substitute with veg oil. Nevertheless it’s recommended to use mustard oil
  • Add in finely chopped onions
  • Saute until onions are golden brown
  • Add ginger garlic paste
  • Saute mixture until raw aroma disappears
  • Add in tomato puree
  • Add in red chili powder, adjust the quantity here, since the ground spices has red chilies, if you find curry is spicy, reduce the quantity
  • Add in ground spice powder, mix well and cook for 1 minute
  • Add in marinated chicken
  • Sprinkle little water on chicken. Simmer, cover and cook for 10 minutes
  • Add 1/2 cup water and salt, mix well
  • Simmer, Cover and cook for 15 mins
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  • Whsk yogurt in a bowl
  • Add spoonful of gravy to yogurt and whisk well
  • Add yogurt to curry and mix well
  • Cover and cook for another 4-5 mins over low- medium heat
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  • Garnish with coriander leaves. Serve Achari Murgh warm with pulao, naan or roti.
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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