ACHAARI MURG

Preparation Method :

• Make small slit lengthways in the green chilies. Mix ¼ teaspoon salt and 1 teaspoon dhania powder. Stuff slit green chilies with it.
• Heat oil and fry the chilies. Strain and soak the fried chilies in 2 tablespoons of lemon juice. Keep aside for garnishing.
• Reheat the pan with the same oil fry the chicken pieces till golden brown. Remove from oil.
• In the same oil, add asafetida, stir and add the onions. Cook till onions turn golden brown.
• Add garlic and ginger and stir for a few seconds.
• Add aniseeds, cumin, fenugreek,onion seeds and mustard seeds.
• Add the fried chicken pieces, salt, turmeric, chili powder and stir for a few seconds.
• Add measured water to the chicken. Boil. Reduce heat and cover and cook the chicken until tender.
• Add in the lemon juice gently, stirring continuously until the masala is dry and coats the chicken pieces.
• Garnish with pickled green chilies.               
• Serve hot.