Achari Murg or Chicken made in pickle spice

It was Christmas yesterday and we got onto task to try out something special and we browsed through the internet for what to be made!! We came across lots of recipes and got all the more confused and hence thought of referring to our good old (treasure) recipe book and found this recipe which was a cut out from a magazine.

Without much of preface I am directly writing the recipe. There are couple of reasons for no story this time. One is that I am leaving for my hometown tonight for a 10 day long vacation and the excitement to meet my family is bubbling and bursting . And secondly I have nothing to write about this time(probably my brain is not working well today)



Ingredients:

• 700 gms - Chicken, curry cut pieces
• 2 - Onions, chopped finely
• 1/2 tsp - Nigella seeds or Kalonji
• 1 tsp - Cumin or Jeera
  
• 1 tsp - Fennel or Saunf
• 1/2 tsp - Fenugreek Seeds or methidana
  
• 3 tbsp - Thick curd
  
• 1/2 tsp - Red Chilly powder
• 1/2 tsp - Turmeric powder
• 2 - Tomatoes, chopped finely
• 2 - Green Chillies, slit
  
• Juice of 1 Lemon
  
• Coriander leaves for garnish
  
• 3 tbsp - Oil
  
• Salt to taste

Method:

• Heat a kadhai or wok. Add the chopped onions and saute till it turns brown(a little more than golden brown).
• Now add the nigella, fennel, fenugreek and cumin seeds. Mix well. Add the cleaned chicken into this and roast well on high flame for around 4 minutes. The chicken might stick to the kadhai thus stir gently.
• Once oil starts separating, add the yoghurt and saute on medium heat till the curd is mixed well. Then add the red chilly powder and turmeric powder and saute till oil separates further. Add the tomatoes, green chillies and required salt and saute well. The more you saute the more darker the gravy gets.
  
• Add 1/2 cup of water and cover amd cook for 10 minutes or till the chicken is soft.
• Add lemon juice and garnish with coriander leaves.
• Serve hot with rotis, parantha or naan