Achari Murg Tangy Pickled Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds. Let them crackle.
• STEP 3.Add the marinated chicken to the pan and cook until it is tender and cooked through.
• STEP 4.Add the pickle masala and cook for a few more minutes until the flavors are well combined.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or naan.

Cooking Tips

• You can use any type of pickle masala of your choice to add the tangy flavor to the dish.
• Marinating the chicken for a few hours or overnight will enhance the flavors.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Leftover Achari Murg can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or on a stovetop before serving.
• Serve the Achari Murg with steamed rice, naan, or roti for a complete meal.