Recipes
Achari Chicken Recipe
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 750 gram Chicken
- 3 tbsp Oil
- 1 tsp fenugreek seeds
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp fennel seeds
- ½ tsp onions seeds
- 4 dried whole red chilies
- 2 tbsp ginger garlic paste
- 1 large onion finely sliced
- 1 ½ tbsp tomato purée
- ½ tsp Turmeric powder
- 2 tsp red chilli powder
- Water as required
- 100 ml lightly beaten yoghurt
- 1 tbsp Lemon juice
- Salt to taste
- Chopped coriander to garnish
Ingredients
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Instructions
- In a heavy bottom sauce pan heat the mustard oil. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to sizzle and pop for a min or so. Also add the whole red chillies, stirring to make sure they don’t burn.
- Add the sliced onion and fry until light brown in colour and have softened for about 8-10 mins. To the pan now add the ginger/ garlic paste frying for a few seconds. Mix well. Stir in the tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.
- Add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked through and succulent, stirring a couple of times
- At this stage, add the yoghurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes. Add salt and lemon juice to taste. Garnished with coriander. Serve hot with roomali roti or naan. Enjoy!