Chicken Achari | Achari Chicken Curry | Achari Chicken Recipe | Achari Chicken | Achari Murgh | Chicken Achari Recipe | Chicken Curry | Chicken Gravy |
Ingredients for Chicken Achari:
– Chicken, curry cut pieces with bones- 500 gms
Masala powder:
– Kalonji/Nigella seeds- 1 tsp
– Saunf/Fennel seeds- 1/2 tsp
– Methi/Fenugreek seeds- 1/4 tsp
– Dry red chillies- 2
For marination:
– Salt- 1 tsp
– Turmeric powder- 1/2 tsp
– Ginger garlic paste- 1.5 tsp
– Masala powder- roasted and powdered
– Whisked curd/plain yogurt- 4 tbsp (or 1/4 cup)
Other ingredients:
– Mustard seeds- 3/4 tsp
– Onions, chopped- 2 medium
– Tomatoes, chopped-2 medium
– Green chillies, cut in 1/2 inch pieces- 3
– Kashmiri Chilli powder- 2 tsp
– Ginger juliennes- 1 tbsp
– Refined oil- 3-4 tbsp
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 and cut the ginger into juliennes.
Process:
– Heat oil in a kadhai or pan, add the mustard seeds and when it splutters, add the 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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