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Achaari Murgh with Desi Ghee Khichdi

Chicken pieces cooked in with masalas and red chilli pickle served with khichdi, banarsi aloo papad and moong dal.

Achaari Murgh with Desi Ghee Khichdi Achaari Murgh with Desi Ghee Khichdi


: Manish Mehrotra, Team India

Recipe Cook Time

: 1 Hour 20 Minutes

Recipe Rating

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  • For achari murgh:

    2 cups chicken leg, boneless (250 gm)

    Salt to taste

    1 tsp ginger paste

    1 tsp garlic paste

    4 Tbsp stuffed red chilli pickle

    1 tsp ginger, chopped

    1 tsp garlic, chopped

    1 green chillies, chopped

    1 Tbsp fresh coriander, chopped

    Juice of 1/2 lemon juice

    For desi ghee khichdi:

    5 Tbsp toor dal

    1 cup basmati rice

    Salt to taste

    1 tsp turmeric powder

    3 Tbsp desi ghee

    1 tsp cumin seeds

    1/2 tsp garam masala

    1 tsp ginger, chopped

    1 tsp garlic, chopped

    1 green chillies, chopped

    1 pinch kashmiri red chilli powder

    1 pinch chaat masala (optional)

    1 Tbsp fresh coriander, chopped

    Juice of 1/2 lemon

    Few aloo papads

    Refined oil for frying

    2 Tbsp hung curd (for garnish)

    50 gm masala moong dal (optional)


For the achari murgh:

Cut chicken into small chunks and marinate with salt, ginger paste, garlic paste and little oil.

Cook in tandoor or oven till half done.

Blitz red chilli pickle to make a fine paste. Keep aside.

Take oil in a non stick pan. Add the chopped ginger, garlic and green chilli. Saute it for a minute.

Add red chilli pickle paste and little water. Adjust the seasoning. Simmer to adjust the consistency of masala.

Add half-cooked chicken pieces and toss till it coats the masala and chicken is well cooked.

Finish the achari murgh with chopped coriander and lemon juice.

Garnish with hung curd.

For desi ghee khichdi:

Wash dal and rice and cook together in pressure cooker with water, salt and turmeric powder.

Take half desi ghee in a non-stick pan. Add cumin seeds, allow them to crackle. Add chopped ginger, garlic and green chilli. Saute.

Add cooked khichdi in masala and cook it further by adding little water.

Add kashmiri red chilli powder, salt and chaat masala (optional) to adjust the seasoning.

Finish the khichdi with chopped coriander, lemon juice and remaining desi ghee.

Fry the banarsi aloo papad and serve along with achari murgh and desi ghee khichdi, with
hung curd garnish and masala moong dal on the side.

Key Ingredients: Chicken, Salt, Ginger, Garlic, Red Chilli, Green Chillies, Coriander Leaves, Lemon Juice, Clarified Butter, Salt, Cumin Seeds, Garam Masala, Kashmiri Mirch, Coriander Leaves, Lemon, Vegetable Oil, Hung Curd




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