Date Category Recipes

Murgh Aachari: Recipe Expliciter

Aachari Powder

  • 1 tsp cumin seeds (or ground cumin)
  • 1 tsp fennel seeds (or ground fennel)
  • 1 tsp chili powder
  • 1 tsp yellow mustard seeds (or dijon mustard)
  • 1 tsp fenugreek seeds
  • 1 tsp turmeric
  • 1 tsp nigella seeds (or ‘onion seeds' in the US)
  • 1 tsp salt

Use a blender or mill to powdlerize the dry seeds until they're a fine powder, then sift into other dry ingredients. Roasting seeds first recommended.

Curry Base

  • 5 tbls mustard oil
  • 1 lemon, juiced (or lime, in a pinch)
  • 2 red thai peppers (or chili peppers)
  • 50g fresh ginger
  • 40g fresh garlic
  • 250g sliced or diced onion
  • 250g peeled or canned tomatoes
  • 500g chicken breast, cubed (or even whole wings, with skin)

Heat a large pan. Slice the ginger, garlic, peppers, and onions and fry in mustard oil until onions are slightly translucent. When garlic starts to brown, add Aachari Powder and fry approximately one-two minutes. Add tomatoes (whole can, including liquid), bring to a simmer for five minutes (don’t reduce). With a blender, purée the mixture until smooth and set aside. Brown the chicken in mustard oil, and then add the curry blend. Let simmer for 40 minutes, then add lemon juice, salt as needed. Serve over basmati rice, with some Indian Hot Lime pickle, and yogurt.