Chicken Pickle – Murg Achaar – North Indian, Punjabi

May 27, 2023May 27, 20230 1
Spicy and tangy Murg Achaar - North Indian, Punjabi Chicken Pickle recipe
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 kg chicken leg , cut in 1 1/2 inch pieces
50 g ginger paste
50 g garlic paste
10 g chili powder
5 g turmeric
800 ml mustard oil , available at Indian grocery store or 800 ml vegetable oil
2 g asafoetida powder
200 g onions , chopped
5 g black cardamom powder
5 g cardamom powder
20 g fennel powder
10 g black cumin seeds
5 g fenugreek seeds
10 g mustard seeds
3 g bay leaves
400 ml malt vinegar

Nutrision Information

Servings Per Recipe
6
Calories
418
Sugar
2g
Fat
39g
Murg Achaar, also known as North Indian, Punjabi Chicken Pickle, is a popular dish in the Northern region of India. This dish is made with tender chicken leg pieces, cooked in a flavourful mixture of mustard oil, spices, and malt vinegar. It is an excellent accompaniment to rice and roti and is enjoyed for its spicy and tangy flavour. Traditionally, the pickle is prepared in the summer months in advance, allowing the spiciness to intensify over time. However, this recipe can be enjoyed immediately after cooking.

Instructions

1.In a mixing bowl, mix the chicken pieces, ginger paste, garlic paste, chili powder, turmeric, and salt together until the chicken pieces are coated generously with the spices.
2.In a deep pan, heat the mustard oil until it begins to smoke. Add in the asafoetida powder, onions, black cardamom powder, cardamom powder, fennel powder, black cumin seeds, fenugreek seeds, and mustard seeds. Stir the mixture for a few minutes, until the onion turns golden brown.
3.Add in the chicken to the pan, keeping the pan on a medium heat. Stir the mixture every few minutes, ensuring all chicken pieces are coated with the spices and onions.
4.After 15 minutes, add in the bay leaves and malt vinegar. Stir well to ensure that the chicken pieces are coated.
5.Cook until the chicken is fully cooked and the pickle has a thick gravy-like consistency, which should take around 45-50 minutes.

PROS

This chicken pickle is delicious, spicy, and tangy.

It can be served as a main course or as a side dish with rice and roti.

CONS

This recipe requires the use of mustard oil, which may not be suitable for everyone.

It requires a significant amount of time to cook, so it may not be suitable for those who have little time to cook.

HEALTH & BENEFITS

This recipe uses chicken, which is a great source of protein.
Mustard oil is rich in monounsaturated and polyunsaturated fats, which can help reduce bad cholesterol levels and inflammation.
However, mustard oil usage should be limited as it can have a strong flavour and smell.

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