Bone-in chicken with squash and pickling spices (Achari murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 141) by Raghavan Iyer

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

Accompaniments: Beefy stuffed tomatoes with fenugreek-perfumed potatoes (Bharwan tamatar)

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

  • JKDLady on December 14, 2015

    This is quite different from the curries I typically cook. This was the first time that I've used mustard oil. It is quite potent. The curry would be completely different if canola oil is used. I highly recommend trying the mustard oil. This was a delicious curry. The sauce had a lovely consistency. I will definitely make this again.

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