Achari Chicken Recipe

Achari Chicken | Chicken Achar Recipe

Ingredients

For Marination

• Chicken 1 kg (boneless or with bones)
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Salt 3/4 tsp
• Red chili powder 1 tsp
• Turmeric powder 3/4 tsp
• Pickle oil 2 tbsp

For Spice mix

• Cumin Seeds 2 tsp (Zeera)
• Coriander seeds 3 tsp (Dhania)
• Fennel Seeds 1 tsp (Saunf)
• Fenugreek Seeds 1 tsp (Methi Dana)

For Gravy

• Oil as needed
• Mustard Seeds 1 tsp (Raai)
• Nigella Seeds 1/2 tsp Optional (Kalonji)
• Onions 2 big, chopped
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomatoes 3 big, chopped
• Tomato paste/puree 1 tbsp
• Salt to taste (I added 1/2 tsp)
• Chili powder 1 tsp or to taste
• Turmeric powder 1/4 tsp
• Yogurt 5 heaped tbsp
• Green chili slit 3-4
• Lemon juice 2 tbsp
• Dry fenugreek leaves (Khushk methi) 1 tsp
• Lemon slices for garnish

Preparation

1. Dry roast the whole spices (cumin seeds, coriander seeds, fennel seeds and fenugreek seeds) until aromatic. Allow to cool and grind into a coarse powder. Set aside for later.
2. In a separate bowl, marinate the chicken in salt, chili powder, turmeric powder, ginger and garlic paste and pickle oil for 1 hour.
3. Note: You can refrigerate the marinated chicken overnight to cook next day.
4. Drizzle a 4-5 tbsp oil in a pot and add the chicken pieces and fry on very high heat until little bit browned on the outside. At this stage the chicken will not be fully cooked. Cooking at high heat will seal the moisture inside to help make it succulent. YUM!
5. Take out and keep aside.
6. In the same pot, add oil for the gravy and add mustard seeds and cook until cracked.
7. Add chopped onions and kalonji. Cook until the onions are golden brown.
8. Add ginger paste and garlic paste. Stir fry until aromatic.
9. Now add chopped tomatoes. Tomato puree, roasted and coarsely ground spice mix, salt, chili powder and turmeric powder. Add a little bit of water if needed and cook until tomatoes are soft and mushy and oil is released from the gravy.
10. Add yogurt, mix well and add the chicken pieces and slit green chilies.
11. Add one cup of water, cover and cook on low heat for 20-25 minutes or until the chicken is completely cooked.
12. Sprinkle lemon juice and mix. Taste and adjust the seasoning if needed.
13. Sprinkle 1 tsp of crushed methi leaves. Mix.
14. Turn the flame off, cover and allow to rest for 10 minutes for the flavors to infuse well.
15. Serve hot and enjoy with roti or rice

Print Recipe

Achari Chicken | Chicken Achar Recipe

Author: Naush

Ingredients

• For Marination
• Chicken 1 kg, boneless or with bones
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Salt 3/4 tsp
• Red chili powder 1 tsp
• Turmeric powder 3/4 tsp
• Pickle oil 2 tbsp
• For Spice mix
• Cumin Seeds 2 tsp (Zeera)
• Coriander seeds 3 tsp (Dhania)
• Fennel Seeds 1 tsp ( Saunf)
• Fenugreek Seeds 1 tsp (Methi Dana)
• For Gravy
• Oil as needed
• Mustard Seeds 1 tsp (Raai)
• Nigella Seeds 1/2 tsp Optional (Kalonji)
• Onions 2 big,chopped
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomatoes 3 big chopped
• Tomato paste/puree 1 tbsp
• Salt to taste, I added 1/2 tsp
• Chili powder 1 tsp or to taste
• Turmeric powder 1/4 tsp
• Yogurt 5 heaped tbsp
• Green chili slit 3-4
• Lemon juice 2 tbsp
• Dry fenugreek leaves (Khushk methi) 1 tsp
• Lemon slices for garnish

Instructions

• Dry roast the whole spices (cumin seeds, coriander seeds, fennel seeds and fenugreek seeds) until aromatic. Allow to cool and grind into a coarse powder. Set aside for later.
• In a separate bowl, marinate the chicken in salt, chili powder, turmeric powder, ginger and garlic paste and pickle oil for 1 hour.
• Note: You can refrigerate the marinated chicken overnight to cook next day.
• Drizzle a 4-5 tbsp oil in a pot and add the chicken pieces and fry on very high heat until little bit browned on the outside. At this stage the chicken will not be fully cooked. Cooking at high heat will seal the moisture inside to help make it succulent. YUM!
• Take out and keep aside.
• In the same pot, add oil for the gravy and add mustard seeds and cook until cracked.
• Add chopped onions and kalonji. Cook until the onions are golden brown.
• Add ginger paste and garlic paste. Stir fry until aromatic.
• Now add chopped tomatoes. Tomato puree, roasted and coarsely ground spice mix, salt, chili powder and turmeric powder. Add a little bit of water if needed and cook until tomatoes are soft and mushy and oil is released from the gravy.
• Add yogurt, mix well and add the chicken pieces and slit green chilies.
• Add one cup of water, cover and cook on low heat for 20-25 minutes or until the chicken is completely cooked.
• Sprinkle lemon juice and mix. Taste and adjust the seasoning if needed.
• Sprinkle 1 tsp of crushed methi leaves. Mix.
• Turn the flame off, cover and allow to rest for 10 minutes for the flavors to infuse well.
• Serve hot and enjoy with roti or rice