11 Easy Steps to Make Spicy Chicken Curry

Achari Murgh
Achari Murgh

Murg Recipe or Chicken Curry Recipe

Achari murgh, as the name suggests is a flavorful tomato based chicken curry, made by marinating the chicken with achar (Indian pickle). It is a Mughalai preparation, so yoghurt based marination and slow cooking over low heat is advised to achieve the perfect blend of the spicy goodness of the achar along with various other ingredients. The following is a recipe that I have used to make this curry a million times, I only change the kind of pickle I use for marinating and end up with different flavors all the time. It is pretty simple to make, tastes heavenly and that’s why it is one of my favorites. I hope you like it too, do leave your feedback, and any questions that you may have.

5 stars from 1 rating of Achari Murg Recipe

Cook Time

Prep time: 5 hours
Cook time: 35 min
Ready in: 5 hours 35 min
Yields: 4-6

Ingredients: For Mrinating 1-6, For Curry 7-16

  • 2 cups Yogurt
  • 4 boneless breast Chicken – boneless breasts
  • 2 tablespoon Any Indian pickle, preferably something spicy, like red chili pickle, mango pickle etc
  • 2 tablespoon Garam Masala
  • 1 tablespoon Turmeric
  • 1tablespoon Salt
  • 3 tablespoon Oil
  • 1 cup Onions finely chopped
  • 2 tbsp Ginger garlic paste
  • 2 cups Tomato Puree/Chopped Tomatoes
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Fenugreek seeds
  • 1 tablespoon Garam Masala
  • 2 tablespoon Red chilli powder
  • 1 tablespoon Ground Mustard
  • 6 cups Water
Nutrition Facts
Serving size: 15 oz
Calories 300
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 3 g15%
Carbohydrates 12 g4%
Fiber 4 g16%
Protein 50 g100%
Cholesterol 110 mg37%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Instructions

  1. Cut chicken into small pieces, wash and place in a vessel.
  2. Marinade the chicken by combining yogurt, pickle masala, salt, turmeric and garam masala and keep aside for at least 30 minutes, and preferably 3 to 4 hours.
  3. Heat oil in a heavy bottomed pan, and add in the cumin and the fenugreek seeds and wait for them to start crackling.
  4. Add the chopped onions and keep stirring it frequently till you get the raw smell out and the onions turn light golden brown on a high to medium flame.
  5. Add the ginger garlic paste and mix it well with the onions.
  6. Add the garam masala, red chili powder, ground mustard and about one cup of water to scrape off any residue stuck at the bottom or on the sides of the pan. At this point you can reduce the flame to medium low to avoid burning the masala.
  7. Keep stirring this mixture frequently making sure that it does not stick at the bottom and get burnt, when you see this mixture leaving a little bit of oil, it means that its cooked.
  8. Add the tomato puree or chopped tomatoes and mix it well with the rest of the masala. If you have chopped tomatoes, cover the pan and let the tomatoes cook to a pulp for 5 minutes.
  9. Add the marinated chicken and mix it with the masala, add 5 cups of water and increase the flame to high.
  10. When the chicken comes to a boil, add the salt and then cover the pan, and reduce the flame to low, and let it simmer for 25 to 30 minutes.
  11. Garnish with chopped coriander leaves and serve hot with steamed rice or chapatis/bread.

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Comments 10 comments

prasonline profile image

prasonline 4 years ago from Sri lanka

Great chicken recipes like these are perfect.Well done

Thank you very much for sharing this hub.


teaches12345 profile image

teaches12345 4 years ago

Great recipe and so flavorful. I see that the nutrition facts state the 15 oz size only provides 300 calories, this is a great incentive in making this dish. Thanks for the recipe idea.


blaeberry profile image

blaeberry 4 years ago from Scotland

Looks really tasty. I love to find new chicken dishes and can't wait to raid the spice cabinet to make this one.


urmilashukla23 profile image

urmilashukla23 4 years ago from Rancho Cucamonga,CA, USA Author

Thank you for stopping by and liking the recipe,prasonline.


urmilashukla23 profile image

urmilashukla23 4 years ago from Rancho Cucamonga,CA, USA Author

Yes, thanks for dropping by and nice comments,teaches12345. Take care.


urmilashukla23 profile image

urmilashukla23 4 years ago from Rancho Cucamonga,CA, USA Author

I am glad that you liked the recipe,blaeberry. Thanks.


Derdriu 4 years ago

Urmilashukla, Thank you for sharing such a colorful, easy, tasty recipe! In particular, I like your including mango pickles and yoghurt. Also, I appreciate the serving suggestions with steamed rice. What do you recommend for drinks?

Voted up.

Respectfully, Derdriu


urmilashukla23 profile image

urmilashukla23 4 years ago from Rancho Cucamonga,CA, USA Author

Haha. Nice one. How about Mango Lassi? Thanks for your time to comment and feedback,Derdriu. Take care.


alocsin profile image

alocsin 4 years ago from Orange County, CA

Though I love Indian food, I don't think I've ever had achar unless it was there and just wasn't called to my attention. Voting this Up and Useful.


urmilashukla23 profile image

urmilashukla23 4 years ago from Rancho Cucamonga,CA, USA Author

Alocsin, thanks for commenting and feedback. Every Indian restaurants have this item. You may have it unknowingly. Haahaa

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