Achari Murg

Yum

  
             Pickle is one of the ingredients in the curry hence the name. 
Ingredients:
Boneless Chicken          -     500 g(Cut in bite size)
Mustard seeds                -    ½ tsp.
Cumin seeds                  -     ½ tsp.
Fennel seeds                  -     ½ tsp.
Fenugreek seeds            -     ½ tsp.
Dried red chillies           -      6
Onion, finely sliced       -      1 large
Garlic, left whole          -       6 cloves
Ginger, grated                -      1 inch
Garlic, crushed               -      4
Tomato purée                 -      2 tbsp.
Sugar                              -      1 tsp.
Water                             -       200 ml
Lime juice                      -       3 tbsp.
Lime Pickle                    -      1 tsp., heaped
Natural Yoghurt             -       200g
Oil                                  -      4 tbsp.
Salt as required
Coriander leaves, chopped for garnishing

Method:

1. Heat the oil in a deep pan and cook whole garlic cloves until they turn golden brown on all sides.
2. Splutter the whole spices and add the sliced onions until they soften. Add the ginger and garlic and sauté for a minute or two.
3. Stir in the tomato purée and  water. Bring to boil and reduce flame and let it simmer for 5 minutes.
4. Add the chicken in the above gravy and cook for 50 minutes(until cooked) on low flame.
5. Combine the sugar, lime juice, lime pickle and salt. 
6. Lightly whisk the yoghurt and add it to the gravy keep stirring. Make sure it doesn't split when adding to the gravy. Cook on low flame(not boil) for a few more minutes, garnish with chopped coriander leaves and serve with ghee rice, mutton biryani, dum biryani or any kind of rice.