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.
- 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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