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Achari Chicken: Spicy Indian Curry
You must try this recipe for side dish only if your audience (that is the people whoa re going to eat this dish) can tolerate a spicy curry. Otherwise you will have to alter the amount of chillies (both whole and powder) mentioned here to make this Indian chicken recipe a little less hot.
Ingredients For Achari Chicken:
1.
Chicken
(with
bones)
500
grams
cut
into
medium
sized
pieces
2.
Ginger
garlic
paste
2
tablespoons
3.
Onion
(large)
1
finely
sliced
4.
Tomato
puree
2
tablespoons
5.
Fenugreek
(methi)
seeds
1
teaspoon
6.
Mustard
(sarso)
seeds
1
teaspoon
7.
Cumin
(jeera
)
seeds
1
teaspoon
8.
Fennel
(saunf)
seeds
1
teaspoon
9.
Onions
(kalaunji)
seeds
1
teaspoon
10.
Dry
whole
red
chilies
4-6
11.
Red
chilli
powder
2
teaspoons
12.
Turmeric
powder
1
teaspoon
13.
Curd
1
bowl
(beaten)
14.
Mustard
oil
2
tablespoons
15.
Lemon
juice
2
tablespoons
16.
Salt
as
per
taste
Procedure
For
Achari
Chicken:
- Marinate the chicken with lemon juice while you make the rest of the preparations to cook this dish.
- Heat mustard oil (use white oil if you don't like the flavour) in a deep pan until it starts steaming. Season it with all the seeds mentioned here. Wait till the seeds start popping and then add the red chillies.
- Saute the onions in this seasoned oil and when they start turning golden pour the ginger garlic paste.
- Give it about 2 minutes to cook while you stir and then add the chicken pieces to the pan. Lower the flame and cook for 2-3 minutes so that the chicken gets a fried coating of golden.
- Add the tomato puree now and also the salt so that the tomato gets digested. Add the powdered spices and add 2 cups of water.
- Cover and cook on low flame for 7-10 minutes until the chicken pieces become cooked and look succulent.
- At this point add the beaten curd slowly to the curry and keep stirring it in. It will thicken the curry immediately.
- Give it another 2 to 3 minutes to simmer and then take it off the flame.
You can serve Achari Chicken as a side dish, garnished with chopped coriander leaves.
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