Punjabi cuisine
Achari Murgh
Chicken cooked in a bold pickle-spiced gravy — fennel, nigella, fenugreek and mustard seeds bloomed in cold-press mustard oil for an intensely aromatic curry.
Why cold press mustard oil?
Achari spices were traditionally preserved in mustard oil — so cooking them in cold-press mustard oil is historically authentic. The oil's sharpness amplifies the pickle flavour profile.
Ingredients
- 750g chicken, bone-in pieces
- 4 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp each: fennel seeds, nigella seeds, fenugreek seeds, mustard seeds
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 2 tbsp yoghurt
- Salt to taste
Step-by-step method
- 1
Heat mustard oil until smoking. Add all whole spices — let them crackle 30 seconds.
- 2
Add onions. Cook until deep golden, about 12 minutes.
- 3
Add ginger-garlic paste. Sauté 2 minutes.
- 4
Add tomato puree, chilli powder, turmeric and coriander. Cook until oil separates.
- 5
Add chicken pieces. Sear on high heat 5 minutes.
- 6
Add yoghurt and salt. Mix well. Cover and cook on medium heat 20 minutes.
- 7
Uncover and cook 5 more minutes to thicken the gravy. Serve with naan or paratha.
Pro tip
Do not reduce the mustard oil — it is the flavour base, not just a cooking medium here.
Buy Dune Aura Cold Press Mustard Oil
Bring the authentic flavour in this recipe to your kitchen with fresh, cold-pressed mustard oil.
Shop mustard oil
