Achari Chicken Recipe
This
absolutely delicious recipe comes from the North of India and brings with it
flavours of ginger, fennel, turmeric and mango pickle. As its name says it
(achari means pickle), Achari chicken uses the same spices that are
traditionally used to prepare pickles in India, in order to give an
outstanding, high-fare, unforgettable taste. This sublime dish is unexpectedly
easy to do, as well as fast. Give this hearty, comfort food a chance while
bearing in mind you can serve it with with chapatis (Indian flatbread),
parathas (fried Indian flatbread), naans (flatbread made in a tandoor or oven),
simple rice or fried rice. Enjoy!How
to make Achari Chicken Recipe Ingredients:
150 g
of chicken, without bones or skin
1 big onion, finely minced
1 large tomato, chopped
1 bay leaf
5 whole dry red chillies
2 tbsp of ginger and garlic paste
50 ml of plain yogurt or curd
1 tsp of fennel seeds
½ tsp of onion seeds
¼ tsp of fenugreek seeds
¼ tsp of turmeric powder or haldi doodh (warm milk mixed with turmeric powder)
1 tsp red chilli powder
1 pinch of salt or as per taste
1 tbsp of mango pickle
2 sliced green chilies (optional)
1 big onion, finely minced
1 large tomato, chopped
1 bay leaf
5 whole dry red chillies
2 tbsp of ginger and garlic paste
50 ml of plain yogurt or curd
1 tsp of fennel seeds
½ tsp of onion seeds
¼ tsp of fenugreek seeds
¼ tsp of turmeric powder or haldi doodh (warm milk mixed with turmeric powder)
1 tsp red chilli powder
1 pinch of salt or as per taste
1 tbsp of mango pickle
2 sliced green chilies (optional)
How
to make Achari Chicken Recipe Directions:
01.
Place a pan over medium or high heat and add butter.
02. After the butter has melted, add the fennel seeds, the fenugreek seeds and the onion seeds.
03. Stir for 20 seconds until the seeds start to change their colour, then add the bay leaf and the whole dry chillies. Stir for another 30 seconds or until the bay leaf starts to change its colour, then add the minced onion and stir again.
04. Cook the mixture until the colour of the onions turn golden brown. After the onions are properly cooked, add the ginger and garlic paste. Stir the mixture and let it cook until the smell of ginger and garlic paste completely disappears.
05. Add the chicken parts, one by one, trying as much as possible not to place them one over another, but rather separate, so each chicken part will cook and have a brown, crispy skin.
06. Stir very well until every chicken part is entirely coated with the brown mixture.
07.Let the chicken cook for few minutes, then add the chopped tomato, the turmeric, the red chilli powder, the salt and stir very well.
08. Cook it for another minute, then add the mango pickle and the yogurt (or curd) and stir vigorously.
09. Cook it for yet another minute, then add the sliced green chilies (optional).
10. Cover the pan with a lid and cook it for 10 minutes over medium heat.
02. After the butter has melted, add the fennel seeds, the fenugreek seeds and the onion seeds.
03. Stir for 20 seconds until the seeds start to change their colour, then add the bay leaf and the whole dry chillies. Stir for another 30 seconds or until the bay leaf starts to change its colour, then add the minced onion and stir again.
04. Cook the mixture until the colour of the onions turn golden brown. After the onions are properly cooked, add the ginger and garlic paste. Stir the mixture and let it cook until the smell of ginger and garlic paste completely disappears.
05. Add the chicken parts, one by one, trying as much as possible not to place them one over another, but rather separate, so each chicken part will cook and have a brown, crispy skin.
06. Stir very well until every chicken part is entirely coated with the brown mixture.
07.Let the chicken cook for few minutes, then add the chopped tomato, the turmeric, the red chilli powder, the salt and stir very well.
08. Cook it for another minute, then add the mango pickle and the yogurt (or curd) and stir vigorously.
09. Cook it for yet another minute, then add the sliced green chilies (optional).
10. Cover the pan with a lid and cook it for 10 minutes over medium heat.
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