Recipe: Achaari Murgh


  • 1 whole chicken, cut into pieces
  • For the marinade:

  • 3 green chillies
  • 1 tsp white pepper
  • 1 tsp amchoor
  • 2 Tbsp ginger garlic paste
  • 2 tsp red chilli powder
  • 1 Tbsp oil
  • Salt, a pinch
  • Juice of 1/2 a lemon
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • Handful of curry leaves
  • For the tadka:

  • 1 tsp mustard seeds
  • 2 Tbsp mustard oil
  • 1/4 tsp methi seeds
  • 1 1/2 tsp zeera seeds
  • 1/2 tsp kalonji
  • 2 whole dry red chillies, chopped
  • Coriander leaves, chopped, to garnish
  • 2 green chillies, slit
  • Lemon juice, to garnish
  • 1 tsp saunf

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For the marinade:

  • In a mortar and pestle grind together white pepper, green chillies, curry leaves and a pinch of salt.
  • To this mixture add ginger garlic paste, coriander powder, cumin powder, red chilli powder, oil, amchoor and lemon juice. Mix it well.
  • Apply the marinade to the chicken pieces. Cover and refrigerate for 30 minutes.

Grilling the chicken:

  • On a hot grill place the chicken and cook from both sides.
  • The chicken will take approximately 15-20 minutes to cook.
  • Baste the chicken with some oil at regular intervals to retain moisture.
  • Once done, transfer them on a plate, Squeeze some lemon juice and sprinkle chopped coriander leaves.

For the tadka:

  • In a pan add mustard oil. Let the oil burn out.
  • Now add kalonji, methi seeds, saunf, zeera, mustard seeds, red chillies, green chillies. Let them splutter.
  • Pour it over the chicken.
  • Serve hot.