Achari Murgh

Instructions

1. Heat mustard oil in a heavy pan until it starts to smoke slightly (this removes the pungency). Reduce heat to medium. Add the mustard seeds, fennel seeds and fenugreek seeds and let them splutter for 30 seconds.
2. Add the sliced onion and cook, stirring, for 12 minutes until deep golden. Add the ginger-garlic paste and green chillies and cook for 3 minutes.
3. Stir in the turmeric (1 tsp), red chilli powder (1 tsp) and amchur. Cook the spice paste for 2 minutes.
4. Add the chicken pieces and stir to coat in the spice paste. Cook on high heat for 5 minutes to sear.
5. Beat the yogurt and add to the pan, stirring constantly to prevent curdling. Reduce heat to medium.
6. Cover and cook for 25 minutes, stirring occasionally, until the chicken is tender and the sauce is thick and clinging to the pieces.
7. Finish with a pinch of garam masala. Serve with warm paratha or naan, with sliced onion and lemon wedges alongside.

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• Malvani Chicken Curry
• Gongura Mutton