Achaar Murgh

INGREDIENTS:

Chicken - 1 kg
Red chilly powder - 4 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 1/2 tablespoon
Cumin powder - 2 teaspoon
Coriander powder - 1 1/2 teaspoon
Lemon juice - 10 to 12 tablespoon
Green chillies - 6 (cut into half lengthwise)
Curry leaves - 1/4 cup chopped
Salt - as per taste

For tempering:-

Cumin seeds - 2 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Oil - 4 to 5 tablespoon


METHOD OF PREPARATION:

• Wash and pat dry chicken to drain out the water completely. Place the chicken in a deep bowl and add all the ingredients except the ones for tempering.
• Keep the marinated chicken aside for 1 hour.
• Heat oil in a kadai. Add cumin, mustard and fenugreek seeds. Add whole red chillies. When the colour of the red chillies darken, remove from fire. Add the marinated chicken. Mix well.
• Return the kadai to heat. First cook chicken on high flame, stirring continuously for 3-4 minutes till it turns whitish on all sides. Cover and cook on medium fire for another 10 minutes or till the chicken gets tender and the water dries up. Stir once or twice in between.
• Serve hot as a starter.