Chicken in pickling spices (Achari murghi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 97) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi)" for Greek yoghurt.

  • fbcd on April 12, 2024

    Easy to make and very yummy. I like the panch poran spice mix, but i think it could stand more heat.I made a half recipe with 1 chilli and a 1/4 teaspoon kashmir chili powder, but depending on who is eating will make it hotter next time.

  • TrishaCP on May 22, 2022

    We really liked the flavors of this chicken. I also used canned tomatoes. It requires a fair bit of prep but I was able to make this this on a weeknight (albeit one where I had a bit more time than usual).

  • purrviciouz on March 22, 2020

    I used canned diced tomatoes. This turned out really delicious, very easy curry and satisfying on its own with rice.

  • MelMM on January 31, 2019

    1-25-2018 Have made this with tofu instead of chicken several times now. I fry the tofu first. I use panch puran (pickling spice mixture) instead of measuring the individual spices.

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