Achaari Murgh with Desi Ghee Khichdi Recipe

How to Make Achaari Murgh with Desi Ghee Khichdi

• Prepare achari murgh:
• 1.Cut chicken into small chunks and marinate with salt, ginger paste, garlic paste and little oil.
• 2.Cook in tandoor or oven till half done.
• 3.Blitz red chilli pickle to make a fine paste. Keep aside.
• 4.Take oil in a non stick pan. Add the chopped ginger, garlic and green chilli. Saute it for a minute.
• 5.Add red chilli pickle paste and little water. Adjust the seasoning. Simmer to adjust the consistency of masala.
• 6.Add half-cooked chicken pieces and toss till it coats the masala and chicken is well cooked.
• 7.Finish the achari murgh with chopped coriander and lemon juice.
• 8.Garnish with hung curd.
• Prepare desi ghee khichdi:
• 1.Wash dal and rice and cook together in pressure cooker with water, salt and turmeric powder.
• 2.Take half desi ghee in a non-stick pan. Add cumin seeds, allow them to crackle. Add chopped ginger, garlic and green chilli. Saute.
• 3.Add cooked khichdi in masala and cook it further by adding little water.
• 4.Add kashmiri red chilli powder, salt and chaat masala (optional) to adjust the seasoning.
• 5.Finish the khichdi with chopped coriander, lemon juice and remaining desi ghee.
• 6.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.