Sunday, September 27, 2020

Chicken Achari | Achari Chicken Curry | Achari Chicken Recipe

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Achari Chicken Recipe

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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
  • 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
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