Achari Chicken

Chicken in Pickle spices

 

 

 

I cook chicken almost every week. After a while it does get boring eating the same style of chicken. I am always looking for new and tasty recipes to cook chicken and I tried Achari chicken last week. Its chicken cooked in same spices you use to make punjabi mango achaar/pickle. Punjabi achaar is very simple yet very tasty and is made using very few spices. These spices give an achaari or tangy  taste and aroma to any meat or vegetable you cook using them. Here is the achaari chicken recipe. You can use this recipe to make achaari gosht, vegetables or simple achaari aloo or potatoes.   

 

Ingredients:-

Half a pound chicken washed and cut. (You can use boneless or with bones)

1/2 cup- yogurt

1 tbsp- ginger garlic paste

5 -red chillies (You can use less if you don't want too spicy)

1 tsp- cumin seeds

1 tbsp- fennel seeds

1 tsp-fenugreek seeds 

1 1/2 tsp-nigella seeds

1 tsp-mustard seeds

3 small sticks of cinnamon

1 1/2 tsp-kashmiri red chilli powder

1 large onion sliced

1 large tomato sliced

1 1/2 tsp-turmeric powder

Salt to taste

Juice of half a lemon

Mustard oil for cooking

Chopped cilantro for garnishing

1. Marinate the chicken with turmeric and yogurt and keep aside for an hour.
2. Heat about 4 tbsp mustard oil in a pan and add the sliced onions. Let it cook on a low heat until they are slightly brown in color.
3. Meanwhile dry roast all the seeds (cumin, mustard, fenugreek, fennel and nigella) along with the cinnamon and red chillies. Make sure you do this on a very low flame stirring it continuously. Then grind them coarsely using a dry grinder. You can also pound these spices if you like using a pestle.
4. Once the onions are nice and brown add ginger garlic paste and tomatoes and cook until the tomatoes are tender. Add the marinated chicken and cook on a high flame stirring it continuously until the oil separates.
5. Now add the ground spices, salt and kashmiri red chilli powder. Add little water and cook until the chicken is done and oil floats on top.
6. Garnish with fresh cilantro, lime juice and serve hot with rice or rotis.