ACHAARI MURG

Preparation Method :

• Make 1" slit lengthways in the green chillies. Stuff the slit green chillies with 2 grams of salt and coriander powder mixture.
• Heat oil and fry the chillies. Strain and soak the fried chillies in 2 tablespoon of lemon juice. Keep aside for garnishing.
• In the same oil fry the chicken pieces till golden brown. Remove from oil.
• In the same oil, add turmeric, aniseeds, fenugreek seeds and cumin seeds. When cumin turn golden add the onions. Cook till onions turn golden brown.
• Add garlic and ginger and stir for a few seconds.
• Add the fried chicken pieces, salt, turmeric, chilli powder and stir for a few seconds.
• Add at least ½ cup of water to the chicken. Boil. Reduce heat and cover and cook the chicken until absolutely tender.
• Remove lid, add the lemon juice spoon by spoon, stirring continuously until the masala is dry and coats the chicken pieces.
• Garnish with pickled green chillies. Serve hot.