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Achaari Murgh with Desi Ghee Khichdi Recipe
How to make Achaari Murgh with Desi Ghee Khichdi
About Achaari Murgh with Desi Ghee Khichdi Recipe: Chicken pieces cooked in with masalas and red chilli pickle served with khichdi, banarsi aloo papad and moong dal.
- Total Cook Time1 hr 20 mins
- Prep Time 10 mins
- Cook Time1 hr 10 mins
- Recipe Servings2
- Medium
Ingredients of Achaari Murgh with Desi Ghee Khichdi
- For achari murgh:
- 250 gram Chicken leg (boneless)
- to taste Salt
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 4 tbsp Stuffed red chilli pickle
- 1 tsp Ginger, chopped
- 1 tsp Garlic, chopped
- 1 Green chillies, chopped
- 1 tbsp Fresh coriander, chopped
- 1/2 Lemon (juiced)
- For desi ghee khichdi:
- 5 tbsp Toor dal
- 1 cup Basmati rice
- to taste Salt
- 1 tsp Turmeric powder
- 3 tbsp Desi ghee
- 1 tsp Cumin seeds
- 1/2 tsp Garam masala
- 1 tsp Ginger, chopped
- 1 tsp Garlic, chopped
- 1 Green chillies, chopped
- A pinch of Kashmiri red chilli powder
- A pinch of Chaat masala (optional)
- 1 tbsp Fresh coriander, chopped
- 1/2 Lemon (juiced)
- Few Aloo papads
- For frying Refined oil
- 2 tbsp Hung curd (for garnish)
- 50 gram Masala moong dal (optional)
How to Make Achaari Murgh with Desi Ghee Khichdi
HideShow MediaPrepare 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.
Key Ingredients: Chicken leg (boneless), Salt, Ginger paste, Garlic paste, Stuffed red chilli pickle, Ginger, Garlic, Green chillies, Fresh coriander, Lemon (juiced), Toor dal, Basmati rice, Salt, Turmeric powder, Desi ghee, Cumin seeds, Garam masala, Ginger, Garlic, Green chillies, Kashmiri red chilli powder, Chaat masala (optional), Fresh coriander, Lemon (juiced), Aloo papads, Refined oil, Hung curd (for garnish), Masala moong dal (optional)