ACHARI CHICKEN CURRY…A tangy Indian chicken curry
“Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons
Georges Blanc, Ma Cuisine des Saisons
ACHARI CHICKEN
This recipe is easy, full of flavour…and has no store-bought mixes. The kids enjoy this one a lot. 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!
This recipe is easy, full of flavour…and has no store-bought mixes. The kids enjoy this one a lot. 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: 
Chicken – 1 (700-800gms), cut into pieces
Onions – 3 / sliced fine
Tomatoes – 3 / chopped fine
Garlic Paste – 1 tbsp
Ginger Paste – 1 tbsp
Yogurt (curd) – 3 tbsp/thick
Kalonji – 1 tsp
Methi dana – 1/2 tsp
Whole Zeera – 1 tsp
Saunf – 1 tsp
Bhuna Zeera Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Haldi – 1/2 tsp
Green chilies – 2-3/ to taste
Lemon Juice – of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish
Method:
- Slit the green chilies and soak them in the lemon 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 hot with rotis, naan or rice. ENJOY!!
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.
8 Comments
Saju
it is nearly lunch time here and my mouth is watering. Great recipe, I will be trying it soon
Padmaja
My favourite of all meats is definitely chicken and your dish looks so different and amazing!!
Happy cook
Wow excelent looking dish. I just had my lucnh and i am getting hungry again after seeing your post
remya
lovely chicken dish….looks yumm
Prajusha
wow..achari chicken looks mouthwatering:)
will surely try it.thnaks for sharing it.
meeso
Your plate of spices looks as beautiful as one of your cakes 🙂 This sounds very good!!!
Anonymous
Came to your blog in search of a cake recipe for my dau’s bd, great blog you have here. Enjoyed it so much specially since I found a great Achaari Murgh recipe, something which I have been looking for a long time. Made it this weekend, it was yummy (only the excess bunaoing disintegrated my chicken, next time a little less and tomato puree instead!)
BTW do you use free-hand or a template for the icing on the chocolate cake?
Thanks for sharing. Angela
Aparna S Mallya
Hi Deeba,
I tried this recipe with a few variations. Will be blogging abt it soon.
Thanks for the wonderful recipe!