Ingredients
For Achari Murgh:
2 cups chicken leg, boneless (250 gm)
Salt to taste
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
Juice of 1/2 lemon juice
For Khichdi:
5 Tbsp toor dal
1 cup basmati rice
Salt to taste
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
1 pinch kashmiri red chilli powder
1 Tbsp fresh coriander, chopped
Juice of 1/2 lemon
Method
For the Achari Murgh:
Cut chicken into small chunks and marinate with salt, ginger paste, garlic paste and little oil.
Cook in tandoor or oven till half done.
Blitz red chilli pickle to make a fine paste. Keep aside.
Take oil in a non stick pan. Add the chopped ginger, garlic and green chilli. Saute it for a minute.
Add red chilli pickle paste and little water. Adjust the seasoning. Simmer to adjust the consistency of masala.
Add half-cooked chicken pieces and toss till it coats the masala and chicken is well cooked.
Finish the achari murgh with chopped coriander and lemon juice.
For khichdi:
Wash dal and rice and cook together in pressure cooker with water, salt and turmeric powder.
Add desi ghee in a non-stick pan. Add cumin seeds, allow them to crackle. Add chopped ginger, garlic and green chilli. Saute.
Add cooked khichdi in masala and cook it further by adding little water.
Add kashmiri red chilli powder, salt to adjust the seasoning.
Finish the khichdi with chopped coriander, lemon juice and a little desi ghee.
Add papad for garnish.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com
