Achari Chicken Curry
Tangy Indian Chicken Recipe
Recipe by imran of mumbai, IN
This recipe is easy, full of flavour...and has no store-bought mixes. I avoid these mixes because they have preservatives and additives. See the note at the bottom of the recipe in case you cant find the seeds
Ingredients
non vegetarian
8 servings
- 1 Chicken, cut into pieces
- 3 Onions, sliced fine
- 3 Tomatoes, chopped fine
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 3 tbsp Yogurt (curd) - thick
- 1 tsp Kalonji (Nigella seeds)
- 1/2 tsp Methi dana (Fenugreek seeds)
- 1 tsp Whole Zeera (Cumin Seeds)
- 1 tsp Saunf (Fennel seeds)
- 1 tsp Bhuna Zeera Powder (Roasted Cumin Powder)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Haldi (Turmeric Powder)
- 2-3 Green chilies
- Lemon Juice - of 1 lemon
- Salt to taste
- Fresh Coriander (Hara Dhania) to garnish
Directions
- Slit the green chilies and soak them in thelemon juice. Keep aside.
- Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
- Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
- Add ginger-garlic paste and haldi...roast well.
- Now put in the chicken pieces and roast on high flame till well browned.
- On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
- Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
- Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
- Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
- Serve with naan roti or basmati rice, and a veggie side-dish.
- Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.