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There are many resources of information on cooking. Some information is tailored towards knowledgeable chefs and except the ordinary individual. It can be confusing to learn all of the readily available details. Thankfully, this Achaari Murg Masala recipe is easy to make and will certainly give you some fantastic pointers. They will benefit any individual, also an amateur.

Provide Chicken (with or without skin).
Prepare medium onion.
You need sour curd.
Use medium tomato.
Provide Few curry.
You need Corriender.
You need to prepare corriender powder.
Provide cumin powder.
You need to prepare kashmiri red chilli powder.
Prepare garam masala powder.
You need Turmeric powder as required.
You need Mustard oil,.
You need Saabut garam masala : 2-3 cloves, 1 inch cinnamon, 2 elaichi.
Provide dried red chilli.
Prepare bay leaf.
Provide hing.
You need to prepare Salt as per taste.
You need Ginger-garlic paste.
You need Everest Chicken Masala.
Prepare green chillies.
Provide capsicum cut into cubes.
Use onion cut into cubes.
Provide Mango pickle.
Use lime juice.
You need & half tsp Kasuri methi.
Use tbsp : Bengali Aam Tel or Achaar Tel.
Prepare For Achaari Masala :.
Prepare kalonji,.
Provide sabut dhaniya,.
Use sabut jeera,.
You need sauf,.
Provide methi seeds.
Use dried red chilli.

Short Tips:

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Firstly for marination, we need to take chicken in a large bowl, add curd, 2 tsp ginger-garlic paste, 2 tsp mustard oil, salt, turmeric powder & mix them all and keep it in a refrigerator for 1 hour..
Now for Achaari Masala, heat a pan, add all the achaari masalas into it and dry-roast them in a low flame until they turns slightly golden in colour. Remove it from the flame and let it cool down. Grind them into a fine powder and keep it aside..
Now take all the capsicum and onion cubes and green chillies and just toss them and keep it aside. Cut a medium size onion and tomato inyo small pieces and keep them aside. Now take the marinated chicken out of the fridge..
Now the actual cooking begins. Heat a pan. Put 5 tbsp of mustard oil. Put jeera and mustard seeds into it. Let them splutter, now add some cloves, cinammon stick, elaichi, bay leaf, a dried red chilli, some curry leaves and a pinch of hing into it. Now add the marinated chicken into it. Add the onion and tomato pieces which you have cut into pieces. Now add little salt as you have put salt during marination..
Add a tsp of ginger-garlic paste, 1 tsp corriender-cumin powder, turmeric powder, 2 tsp kashmiri red chilli powder, 1 tsp Everest chicken masala, 1 tsp garam masala powder. Give it a mix & cover the pan and cook it for about 7 mins in a low flame. After 7 mins, add the 1 tbsp of roasted achaari masalas into it, 1 tbsp of "Bengali Aam Tel" if not available add 1 tbsp of mango pickle and squeeze half lime juice into it and mix it and again cover it & cook it for about 10 mins..
After 10 mins, add those stir- fried capsicum, green chillies and onion cuts,1 tbsp of crushed kasuri methi, chopped corriender leaves, mix them and cover it again and cook it for about half an hour more. Now garnish it with some more chopped coriander leaves and serve it hot with naan or rice of your choice..

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