Chicken Pickle Murg Achaar North Indian Punjabi
Indulge in the tantalizing flavors of North India with this Chicken Pickle (Murg Achaar), a Punjabi-style twist on traditional pickling techniques. This bold, spicy dish features succulent pieces of chicken marinated and cooked in mustard oil—tempered to perfection for its distinct smoky aroma—and an aromatic medley of Indian achaar spices, including mustard seeds, nigella seeds, fennel, and fenugreek. The addition of vinegar, green chilies, and lemon juice lends a tangy, fiery kick, making it the ultimate condiments-meets-main centerpiece for your Indian meal. Ready in under an hour but best enjoyed after a day of resting to intensify its flavors, this achaar pairs wonderfully with fluffy parathas, steaming rice, or as a zingy side to any meal. Perfect for pickle lovers or those seeking a unique way to savor chicken curry, this gluten-free recipe is authenticity in a jar!
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, cut into small pieces)
- 100 ml Mustard oil
- 1 tablespoon Ginger (grated)
- 1 tablespoon Garlic (grated)
- 2 teaspoons Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Fennel seeds (saunf, coarsely ground)
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Fenugreek seeds (methi dana, slightly crushed)
- 2 teaspoons Mustard seeds (yellow or black)
- 2 tablespoons Vinegar
- 1.5 teaspoons Salt
- 5 Green chilies (slit)
- 2 tablespoons Lemon juice
- 1 pinch Asafoetida (hing)
Instructions
Heat the mustard oil in a heavy-bottomed pan until it begins to smoke. Turn off the heat and allow it to cool slightly. This process helps mellow the pungency of the oil.
Reheat the oil on low heat and add asafoetida (hing), mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds. Let them sizzle and crackle for 30 seconds.
Add the grated ginger and garlic, stirring continuously to avoid burning. Cook for 1-2 minutes until the raw smell dissipates.
Toss in the chicken pieces and sauté on medium heat. Cook for 8-10 minutes until the chicken starts to release its water.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to ensure that the chicken is coated evenly with spices.
Continue cooking on medium heat until the chicken is cooked through and the oil starts to separate from the mixture (about 10-15 minutes).
Add green chilies, vinegar, and lemon juice. Mix thoroughly and cook for another 2-3 minutes to let the flavors meld together.
Turn off the heat and allow the chicken pickle to cool completely. The flavor deepens as it rests.
Transfer the Murg Achaar to a sterilized, airtight glass jar. Allow it to sit for at least 24 hours before serving for optimal flavor development.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
