Punjabi Achari Murgh

Ingredients

• 🍗Chicken500 g, curry cut
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🌶️Garam Masala1/2 tsp
  
• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🍅Tomato2, finely chopped
  
• 🌶️Cumin Seeds1 tsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Vegetable Oil2 tbsp
  
• 🌶️Fenugreek Seeds1/2 tsp
  
• 🌶️Mustard Seeds1 tsp
  
• 🫙Asafoetidaa pinch
  
• 🌶️Ajwain1/2 tsp
  
• 🫙Ground Coriander1 tsp
  
• 🌶️Red Chili Powder1 tsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.

2. 2

   Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.

3. 3

   Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.

4. 4

   Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.

5. 5

   Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.

6. 6

   Crackle the pickle spices — mustard, fenugreek, ajwain — in hot oil until they pop and turn nutty.

7. 7

   Add the chicken and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 25-30 minutes.

8. 8

   Season with salt, garam masala and reduce to the consistency you like.

9. 9

   Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.