Boneless Achari Murgh

Boneless Achari Murgh (anime) — Anime, Episode 21source detected automatically

Chef: Takumi Ishiwatari
In the manga: Chapter 51
In the anime: Episode 21
Cuisine and type: Indian, Meat

The Boneless Achari Murgh is a dish made by Takumi Ishiwatari during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.

The dish is based on achari murgh, a traditional North Indian curry dish. The special chaat masala gives the dish strong acidity and adds a wonderful fragrance. Instead of using the usual tandoori chicken, Ishiwatari uses boneless chicken tikka. Although the judges praise him for his dish, he earns a low score of 33, proving that the judges won't accept anything less than extraordinary.

Real-world dishes

Wikipedia page on Curry

Real facts

Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Wiki recipe, completed by Totsuki AI

Boneless Achari Murgh

Pickle-spiced curry made with boneless chicken tikka and a sharp homemade chaat masala

Difficulty
Total time: 5 h
Hands-on: 1 h
Cost: ¥¥¥¥
Servings: 4

Equipmentfrying pan, grill or oven, heavy pan, spice grinder or mortar and pestle

Tastespicy, tangy, comforting

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Chicken tikka

700 g chicken thighs, boneless, in large chunks (amount estimated)
150 g yogurt (added by Totsuki AI)
1 tbsp ginger, grated (added by Totsuki AI)
1 tbsp garlic, grated (added by Totsuki AI)
1 tsp chili powder, Kashmiri (added by Totsuki AI)
1 tsp turmeric (added by Totsuki AI)
1 tsp salt (added by Totsuki AI)
1 tbsp lemon juice (added by Totsuki AI)

Chaat masala

1 tbsp cumin seeds, toasted (amount estimated)
1 tsp coriander seeds (amount estimated)
1 tsp mango powder, amchur (amount estimated)
½ tsp black salt, kala namak (amount estimated)
¼ tsp black pepper (amount estimated)

Achari masala

3 tbsp mustard oil, or vegetable oil (added by Totsuki AI)
1 tsp mustard seeds (added by Totsuki AI)
1 tsp fennel seeds (added by Totsuki AI)
½ tsp fenugreek seeds (added by Totsuki AI)
1 onion, finely chopped (added by Totsuki AI)
2 tomatoes, puréed (added by Totsuki AI)
2 green chilies, slit (added by Totsuki AI)
100 g yogurt, whisked (added by Totsuki AI)
2 tbsp mango pickle — optional (added by Totsuki AI)
cilantro, to taste (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Mix the tikka marinade, coat the chicken and marinate for at least 4 hours.+
2
Grind the chaat masala spices to a fine powder.+
3
Grill or roast the chicken at 230 °C for 12–15 minutes until charred at the edges and cooked through.+
4
Heat the oil until hazy, crackle the mustard, fennel and fenugreek seeds, then fry the onion until golden.+
5
Add the tomatoes and chilies and cook until the oil separates. Lower the heat, stir in the yogurt and pickle, then add the chicken and simmer for 5 minutes.+
6
Finish with 1–2 tsp of the chaat masala and cilantro; serve with more chaat masala on the side.+

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).