Name: Achari Chicken Recipe
Ingredients: 500 gms Chicken ((curry cut pieces with bones)); 1 tsp Kalonji ((Nigella seeds)); 1/2 tsp Saunf ((Fennel seeds)); 1/4 tsp Methi Seeds ((Fenugreek seeds)); 2 nos Dry Red Chillies; 1 tsp Salt; 1/2 tsp Turmeric Powder; 1½ tsp Ginger Garlic Paste; 4 tbsp Curd (( or Yogurt, whisked -around 1/4 cup)); 3/4 tsp Mustard Seeds; 2 medium Onions ((chopped )); 2 medium Tomatoes ((chopped )); 3 nos Green Chillies ((cut in 1/2 inch pieces)); 2 tsp Kashmiri Chilli Powder; 2 tbsp Ginger ((juliennes/ thin slices)); 3-4 tbsp Refined oil

Achari Chicken Recipe

Print Recipe

Ingredients

500 gms Chicken (curry cut pieces with bones)

For the Masala Powder:

1 tsp Kalonji (Nigella seeds)
1/2 tsp Saunf (Fennel seeds)
1/4 tsp Methi Seeds (Fenugreek seeds)
2 nos Dry Red Chillies

For Marination:

1 tsp Salt
1/2 tsp Turmeric Powder
1½ tsp Ginger Garlic Paste
4 tbsp Curd ( or Yogurt, whisked -around 1/4 cup)

Other ingredients:

3/4 tsp Mustard Seeds
2 medium Onions (chopped )
2 medium Tomatoes (chopped )
3 nos Green Chillies (cut in 1/2 inch pieces)
2 tsp Kashmiri Chilli Powder
2 tbsp Ginger (juliennes/ thin slices)
3-4 tbsp Refined oil

Instructions

Preparation:

Take a pan and dry roast the spices for the Masala powder on low heat for 3 mins. Take it out on a plate to cool and then grind it to a powder.
Marinate the chicken pieces with the ingredients for marination and the Masala powder made earlier. Mix and set aside for 60 mins.
Chop the onions and the tomatoes, cut the green chillies into half inch pieces and the ginger into juliennes.

Process:

Heat oil in a kadhai or pan, add the mustard seeds and when it splutters, add the pieces of green chillies. Give a stir and add the chopped onions. Fry on medium heat for 8 mins till slightly brown.
Now add the chopped tomato, cook on medium heat for 2 mins and add 1/4 tsp salt. Continue to cook on medium heat for another 5 mins till the tomatoes are soft & oil separates.
Add the marinated chicken, mix well and bhunno/fry on medium heat for 5 mins.
Now add the Kashmiri Chilli Powder, mix well & fry on medium heat for 3 mins. Reduce the heat to low and continue to fry for another 2 mins till oil separates.
Add 150 ml water, mix and cover & cook on low heat for 15 mins.
Remove lid, mix in the ginger juliennes and simmer for around 2 mins till oil separates.
Serve with rice or roti