Chicken Achaari …Tickle your taste buds
Every time I enter the kitchen I think of making something new instead of taking the beaten path. This time the spot light was on Chicken and I badly wanted to try out a new preparation. So as usual, I turned to the net for help. I decided on the Achaari Chicken by Saman Ahmed in FOODILCIOUS COOKS @ WORK. What drew my attention to this recipe was the word Achaari. Both D and I love pickle and that gave me the impetus to try it out. We both just loved it. 🙂 It has the flavour of North Indian Pickle. All those adventurous people out there can give it a shot.
Source : FOODILCIOUS COOKS @ WORK
Chicken Achaari ...Tickle your taste buds
- 1 kg Chicken
- 4 Onions medium size (finely sliced)
- 4 Tomatoes medium size (chopped)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- Salt as taste
- 1 - 1/2 teaspoons Red chilli powder (adjust to your taste)
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 250 gm Curd (or 1 cup)
- 1 tablespoon Lemon Juice
- 6 - 8 Green Chillies
- 1 - 1/2 teaspoons Fennel seeds (Refer Ingredientu2019s Gallery)
- 1 teaspoon seeds Nigella Sativa (Refer Ingredientu2019s Gallery)
- Dry roast fennel seeds and onion seeds in a frying pan for 2-3 minutes on low heat or till you get nice smell of fennel seeds. Keep aside.
- Beat curd with a fork and keep aside.
- Heat oil in a deep pan and fry finely sliced onions till light golden brown.
- Add garlic paste and ginger paste.
- When the pastes turn slightly brown, add the chopped tomatoes.
- Cook covered on low heat till tomatoes are soft.
- Add chicken and salt and fry for a few minutes.
- Now add red chilli powder, turmeric powder, coriander powder and 1 cup water. Bring to a nice boil.
- Cover and cook till chicken is half done.
- Add the beaten curd, lemon juice and green chillies. Cook on medium heat for 2-3 minutes.
- Stir in dry roasted fennel seeds and Nigella seeds. Cover and cook till chicken is well done. Increase the heat and let it cook till oil separates and you get a thicker gravy.