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Achaari Chicken Bharta

Achaari Baingan/ Aloo is one of the favourite dishes of ours. So when I came across the recipe of Achari Chicken Bharta, I wanted to try it asap. As expected, it turned out to be a lip smacking dish. Definitely a keeper. One thing I noticed is that the dish tastes even better if you consume it after 4-5 hours.

In the recipe, I cooked the chicken with a bit of salt and pepper. Deboned and reserved the stock. You can use boneless chicken as well.

Achaari Chicken Bharta

Source: Siddhanta Mangal Kashyap

Achaari Chicken Bharta

Achaari Baingan/ Aloo is one of the favourite dishes of ours. So when I came across the recipe of Achari Chicken Bharta, I wanted to try it asap. As expected, it turned out to be a lip smacking dish. Definitely a keeper. One thing I noticed is that the dish tastes even better if you consume it after

Ingredients
  

  • 800 gms Chicken
  • 3 Onion Finely Sliced
  • 3 tomatoes Finely chopped
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Ginger Paste
  • 3 tablespoons Curd
  • 1 teaspoon seeds Kalonji Nigella /
  • 1/2 teaspoon Fenugreek seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin Roasted Powder
  • 1/2 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • 2 - 3 chilies Green
  • 1 Lemon Juice lemon of
  • to taste Salt
  • Coriander Fresh to garnish

Instructions
 

  • Boil chicken, de-bone, dice and keep stock aside.
  • Slit the green chilies and soak them in the lemon juice. Keep aside.
  • Heat about 4-5 tablespoons of oil in a pan and add the fennel, cumin, fenugreek and nigella seeds and let splutter.
  • Add the onions and saute till brown in colour. Add ginger-garlic paste and turmeric powder and stir for a minute.
  • Add the chicken and fry on high flame till well browned. On high flame, add curd and fry well.
  • Once the oil starts to separate, add the tomatoes, chilli powder and roasted cumin powder and cook well.
  • When you see oil around the edges, add about 1/2 a cup of chicken stock, add salt to taste and cook covered, on simmer for about 15 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 with naan/roti.

Notes

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