Achari Chicken

CREDITS

Recipe credit: @foodiechief
Tried and tested by: @sh4k33r4_recipes

INGREDIENTS

2lb chicken thighs cut into bite sized pieces Mustard oil 2 tablespoonsVeg oil 1 tablespoon 1 onion finley chopped 300g tomatoes 1 inch piece of ginger chopped 3 garlic cloves finley chopped
1.5 tablespoon foodiechief Achari Masala 1 teaspoon Supreme Achar chilli mix½  teaspoon turmeric1 teaspoon Kashmiri chilli paste 1 whole Kashmiri chilli 2 tablespoon yoghurt 2 tablespoon diced green peppers Salt to taste
Fresh corriander for garnish:1 Green chilli for garnish Pinch of onion seeds (kaloonji)
Achari Masala:¼ teaspoon fenugreek seeds½ teaspoon mustard seeds½ teaspoon fennel seeds 1 teaspoon cumin seeds1 tablespoon corriander 1 dried Kashmiri chilli 2 green cardamom ½ teaspoon black pepper corns 3 cloves

METHOD

Dry roast all the achari masala in pan and allow to cool, thereafter grind into a powder.
Add a pinch of whole jeera in a pan and allow to roast before adding the oil
Add onions and allow them to get cook until edges are golden
Add whole dried chillies and the green chillies Followed by the garlic and ginger - cook for a couple of minutes
Add chicken,  salt  and turmeric. Cook the chicken until most of the water has evaporated and oil starts to separate around the edges
Add Kashmiri chilli paste and saute for a couple of minutes
Add the ground Achari spice and the Achari chilli mix and saute for a further couple of minutes
Add tomatoe and allow the whole dish to cook until the oil again separates
Add yoghurt and cook for another couple of minutes,  this should be on low to medium heat
Next we are ready to add the green peppers
Add kasthuri Methi (Fenugreek), fresh corriander and kaloonji seeds
Ready to serve and enjoy 😉
#foodiechief @supremeingredients #acharichicken

INFO & TIPS

I used chicken fillet instead of thighs, cut them into slightly bigger pieces and added a 1/4 tsp more of the achari masala because I loved the smell so much when I roasted and ground the whole spices.

POSTED ON

12 Jul 2021

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