Achari murgh
Indian food names sound always very exotic (Bhuna masala, Tikka masala) when ordered in a restaurant. Mostly, for Estonians, these names do not usually associate with real food itself.
Here are listed some common phrases you might find in Indian restaurants.
-Masala – a mixture of spices
-Aloo – potatoes
-Biryani – rice food that is prepared in a mixture, often with meat
-Chana – Chickpeas
-Dal – lenses
-Gosth – meat, especially lamb
-Achari – fermented
-Kofta – minced meat or minced meatballs
-Korma – a sauce that also contains yogurt in addition to ivy, coriander, chili, and other spices
-Makhani – “butter with butter” food made with butter stands for creamy foods
-Murgh – chicken
-Pakora – deep-fried potatoes, onions, spinach, cauliflower, etc
-Paneer – fresh cheese or curd
-Pulao – rice food, something like a pilaf
-Samosa – Indian dumplings with different filling
-Tikka – a marinade of various spices, often marinated before tandoori baking
-Vindaloo – a classic curry that is particularly spicy and hot
The recipe of this post, achari murgh, also sounds much better than just “fermented chicken”, which is what it means.
Achari Murgh is a spicy chicken that has been stewed until very tender. It is served with basmati rice or with Indian flatbread. This food comes from the Rajasthan area of northern India. Acidifying spices help keep food fresh longer when the weather is very warm. The special detail is that most of the spices in this food are not ground but seeds. I made this food in the summer of 2019.
Preparation time: 1.5 hours
Level: Medium
Serves: four to six
Ingredients:
6-8 chicken tights
50 ml of cooking oil
1 teaspoon lamb seeds
1 teaspoon mustard seeds
1 teaspoon of cumin
1 teaspoon fennel seeds
0.5 teaspoons of onion seeds
6 red fresh chilies
2 desserts full of fresh ginger
1 large onion, chopped
100 ml tomato puree
0.5 teaspoon of turmeric powder
100 ml thicker yogurt
Half a lemon juice
Salt for seasoning
Preparation:
1. Heat the oil in a thick bottom saucepan, fry all the seeds in the oil for about 1 minute, then add the chilies and fry for about 1 minute more.
2. Chop the onions and add to the spices, fry until lightly golden. Add ginger, garlic, stir and add tomato puree, turmeric. Bake slightly dry.
3. Add the chicken, stir in the spice paste and cook on low heat for 5-7 minutes until the chicken is evenly covered with sauce. Add about 100 ml of water and simmer for about an hour under low heat. Stir a couple of times during baking.
4. Add the yogurt, stir and cook for about 10 min. Add the lemon juice. By this time the grade is comfortably thick and the chicken soft. Serve with fresh coriander, basmati rice or Indian flatbread.
Ready!!
