Achaari Murg

Ingredients:

Chicken................................................500 gms
Onion...................................................1 chopped
Ginger..................................................1 tsp crushed
Garlic..................................................1 tsp crushed
Red Chilli pwdr..................................1/2 tsp, or acc to taste
Coriander pwdr.................................1 tsp
Cumin pwdr.......................................1 tsp
Turmeric............................................1/4 tsp
Garam Masala..................................1/2 tsp
Fenugreek seeds(methi dana)...........1 tsp
Rye....................................................1/2 tsp
Kalaunji ( onion seeds)....................1/4 tsp
Fennel (saunf).................................1/4 tsp
Cumin seeds....................................1/4 tsp
Curry leaves...................................6-7
Vinegar..........................................5 tbsps (2tbsps for the dry spices; 3 tbsps to cook the chicken)
Sugar.............................................1 tsp, added just before taking chicken off the stove
Salt to taste
Oil.................................................Refined mustard oil is ideal, but any vegetable oil will do. This dish takes a tad extra oil.

Chopped elements:

Ginger...........................................1 tsp, chopped fine
Garlic...........................................1 tsp, chopped fine
Green chilli..................................2 chopped fine

TIP: It is better to make this well before you need it. Prepare in the morning if you are serving it for dinner. All the spices need to soak into the meat for maximum flavour.

Boil the fenugreek. While that's on the boil, prepare the chicken. Boneless chicken is the best, taken from the thighs and drumsticks. However a mixed lot is okay. Remove all the fat from the chicken. Heat about 1/2 a cup of oil to hot and drop in the chicken, a few pieces at a time and remove when the outer flesh turns white. This is only to sear the outside and seal in the juices. You don't want to cook the chicken through. Keep an eye on the fenugreek. When it is boiled, strain and keep aside.

Pic 2 & 3 show boiled and strained fenugreek seeds.

Chop what has to be chopped; crush what has to be crushed. Now make a thick paste of all the powdered spices from red chilli to garam masala, with 2 tbsps vinegar and 1 tbsp water. Reheat the same oil (add a couple of tbsps more if you need to) and add the rye. When it stops spluttering, lower the flame and add the cumin seeds, fennel and kalaunji. Stir for a few seconds and add the chopped onions and curry leaves.

When the onions are light brown add the wet masala mixture. Continue to stir around for a minute and add the chicken pieces. Mix well to cover the chicken with the spices.

Now add the chopped ginger, garlic and chillies and the boiled fenugreek seeds. Stir them in. Add 1/2 a cup of water and 3 tbsps of vinegar (you may add a wee bit more water depending on the chicken) Cook till the chicken is tender but not falling off the bone, and there is a thick sort of gravy/masala at the bottom. The oil should be separated from the other elements. Check for salt, tanginess, chilli. Before taking it off the fire, add 1 tsp sugar, give it a quick stir and it's done.

Bon Apetit!

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