Murgh Achaar

Name: Murgh Achaar
Prep time: 1 h
Cook time: 15 min
Total time: 49 h 15 min
Cuisine: Indian
Ingredients: 50 g/3 Tbs Ginger paste; 1 kg/2¼ lb Chicken; 10 g/2 tsp Red Chilli powder; 50 g/3 Tbs Garlic paste; 200 g/1¼ cups Onions; 5 g/1 tsp Black Cardamom powder; 5 g/1 tsp Green Cardamom powder; 20 g/4 tsp Fennel powder; 5 g/1 tsp Turmeric; Salt; 800 ml/3⅔ cups Mustard Oil; 5 g/1 tsp Asafoetida; 400 ml/1⅔ cups Malt Vinegar; 10 g/1 Tbs Black Cumin seeds; 5 g/1 tsp Fenugreek seeds; 10 g/2½ tsp Mustard seeds; 3 Bay Leaves

Preparation info

Difficulty
Easy
Ready in
50 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A sharp chicken pickle, its taste is enhanced by pounded mustard and fenugreek seeds.

Ingredients

1 kg/2¼ lb Chicken
50 g/3 Tb

Asia
India
Preserve
Gluten-free

Method

Preparation

THE CHICKEN: Remove the skin, debone and cut into 1½-inch tikka. (Chicken legs are preferable because the meat from legs will become more succulent as the pickle matures.)

THE MARINATION: Mix red chillies, turmeric and salt with half each of the ginger and garlic pastes, rub the tikka with this marinade. Keep aside for 30 m