Date Category Recipes


Murgh Aachari - Serve with Pickle


Murgh Aachari: Recipe Expliciter



Aachari Powder

Powdlerize
Amount Substance Acceptable Replacements
1 tsp cumin seeds ground cumin seeds
1 tsp Fennel Seeds ground fennel seeds
1 tsp chili powder no substitute
1 tsp yellow mustard seeds brown mustard seeds, or even a good dijon mustard
1 tsp fenugreek seeds no substitute
1 tsp turmeric no substitute
1 tsp nigella seeds no substitute. These are sometimes referred to as 'onion seeds' in the US.
Use a blender or mill to pulverize the dry ingredients until they're a fine powder.

Curry Base

Amount Substance Acceptable Replacements
5 tbls mustard oil no substitute
1/2 tsp salt never substitute
1 lemon lemon juice lime can be used as an alternative.
2 peppers red thai peppers two large chili peppers can do well in place of thai peppers.
1/2 inch cube fresh ginger 1 1/2 tsp ground ginger
1/2 head (4 cloves) fresh garlic 1 tsp garlic powder
1-2 whole (≈250 gr) sliced or diced onion critical
1-2 whole (≈250 gr) peeled or canned tomatoes critical
1 lbs. (1/2 kg) chicken breast, cubed can substitute whole wings, or small pieces of chicken with skin.
Heat a large pan. Fry the onions in mustard oil until slightly translucent, then add garlic, ginger, and chopped peppers. When garlic starts to brown, add Aachari Powder and fry approximately one-two minutes. Add tomatoes, cook a little longer until hot, and then blend the whole mixture until smooth. Add salt to curry blend and set aside. Brown the chicken in mustard oil and then add the curry blend. Let simmer for 1/2 hour, then add lemon juice. Let cool on the stove until warm, and serve over basmati rice.