For the achari murgh:
Cut chicken into small chunks and marinate with salt, ginger paste, garlic paste and little oil.
Cook in tandoor or oven till half done.
Blitz red chilli pickle to make a fine paste. Keep aside.
Take oil in a non stick pan. Add the chopped ginger, garlic and green chilli. Saute it for a minute.
Add red chilli pickle paste and little water. Adjust the seasoning. Simmer to adjust the consistency of masala.
Add half-cooked chicken pieces and toss till it coats the masala and chicken is well cooked.
Finish the achari murgh with chopped coriander and lemon juice.
Garnish with hung curd.
For desi ghee khichdi:
Wash dal and rice and cook together in pressure cooker with water, salt and turmeric powder.
Take half desi ghee in a non-stick pan. Add cumin seeds, allow them to crackle. Add chopped ginger, garlic and green chilli. Saute.
Add cooked khichdi in masala and cook it further by adding little water.
Add kashmiri red chilli powder, salt and chaat masala (optional) to adjust the seasoning.
Finish the khichdi with chopped coriander, lemon juice and remaining desi ghee.
Fry the banarsi aloo papad and serve along with achari murgh and desi ghee khichdi, with
hung curd garnish and masala moong dal on the side.
Key Ingredients: chicken, papad, turmeric, basmati rice, pigeon pea, salt, ginger, garlic, red chilli, green chillies, coriander leaves, lemon juice, basamati rice, clarified butter, cumin seeds, garam masala, kashmiri mirch, lemon, vegetable oil,