Chicken Achaari Recipe

Chicken Achari

Chicken Achari is a delicious Mughlai dish with an Indian flavor , it tastes a little spicy and give a pickle feel . It has that raw texture and is not creamy at all . In fact the spices used in this recipe are whole spices grounded and then added to give that perfect and balanced taste . Here is my recipe of Chicken Achaari ….!

Ingredients:

1 kg chicken with bones
2 tomatoes finely chopped without skin
4-5 dry red chilies whole
1 tsp coriander powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp aniseed / fennel seeds ( sauf )
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp onion seeds ( kalonji )
1 cup curd
4 tbsp ginger garlic
3 onions finely chopped
1 tsp lime lemon juice
4-5 whole light green chillies
Cooking oil
Salt

HOW TO MAKE CHICKEN ACHARI AT HOME

Grind red chillies , fenugreek seeds , mustard seeds , cumin seeds , fennel seeds and onion seeds coarsely .
Mix them with turmeric powder and salt together in a bowl. Take out about 3 tbsp in another small bowl and mix with the lime juice .
Wash, pat dry and slit the green chillies and remove the seeds . Fill the chillies with the spice and lime juice mix and keep aside .
In a non stick pan , add 1 tbsp oil and place all the green chillies filled with spices . Fry the chillies for few seconds , flip and fry the other side too . Transfer the chillies into another dish and keep side . ( you can skip this step , just fill the chillies with spices and keep aside )
Squeeze all the water from chicken add the remaining spice mix , 1-2 tbsp oil , 2tbsp ginger garlic paste and salt as desired and marinate it for an hour.
Heat oil in a pan and fry onions till golden brown , add remaining ginger garlic paste and fry until the raw smell disappears.
Add tomatoes and fry until the tomatoes become soft.
Add coriander powder, red chilli powder and fry for few minutes.
Add yoghurt , mix well and fry for about 4-5 minutes more.
Now add the chicken and fry on low flame till chicken is done.
Now add filled green chillies and simmer it for 5-10 minutes.
Serve with hot Chapati roti / parantha.

NOTE :

If you do not want spicy , then add only 1/2 tsp chilly powder and less whole red chillies as per your preferences .
You can skip the step of frying the chilies in pan seperately , slit the green chillies , fill the chillies with spices and keep aside .
You can replace mutton ( lamb’s meat ) with chicken , just that add the mutton with marination with 2-3 cups of water in cooker , close the lid and let it whistle like 2-3 whistles , slow down the gas and make it whistle 2-3 times more . Off the gas and check the mutton , if its almost done then continue the procedure . ( but best is when you slow cook the mutton and not add it in pressure cooker )