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Murgh ka Achaar

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Murgh ka Achaar

Murgh ka Achaar


:Niru Gupta

Recipe Cook Time

:30 Minutes

Pickled chicken pieces add flavour to a simple meal of rice and dal.


  • 2 kg chicken - cut into 16 pieces each

    60 gm garlic - peeled, coarsely pounded

    60 gm ginger - peeled and chopped, coarsely pounded

    60 gm garam masala powder

    60 gm mustard seeds powdered

    1 cup chilli powder

    1/3 cup salt

    3/4 cup vinegar

    1 cup mustard oil


Heat oil in a kadahi and add the ginger and the garlic and stir fry till they turn light brown in colour.

Add the chicken and continue stirring over high heat till chicken pieces are opaque.

Lower the heat to medium and let cook, till tender.

When the chicken is tender, increase the heat and cook over high heat till the oil separates.

Add the powdered spices and salt, mix well, again over high heat, and then add the vinegar.

Let it come to a boil and switch off the heat.

Key Ingredients: chicken, ginger, garlic, garam masala, mustard seeds, vinegar, mustard oil, Salt

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