Ingredients |
|
| Chicken boneless, cubed | 500 gm |
| Lemon juice (nimboo ka ras) | 1 table spoon |
| Sugar (chini) | ½ tea spoon |
| Green chillies (hari mirch), slit into half | 4 |
| Mustard oil (sarso ka tel) | 4 table spoon |
For marinade |
|
| Onion (payaz) grated | 1 |
| Garlic & ginger (adrakh lahsan) paste | 1 table spoon |
| Yoghurt (dahi) | ½ cup |
| Chilli powder (lal mirch) | ½ tea spoon |
| Salt (namak) | to taste |
| Turmeric (haldi) | ½ tea spoon |
For spices |
|
| Mustard seeds (Sarso ke dane) | ½ tea spoon |
| Cumin seeds (Jeera) | ½ tea spoon |
| Fenugreek seeds (methi) | 1/4 tea spoon |
| Fennel seeds (saunf) | ½ tea spoon |
| Onion seeds (kalunji) | 1/4 tea spoon |
| Cloves (laung) | 2 |
Method
For Marination
- 1. Mix grated onion, garlic- ginger paste, red chilli powder, turmeric powder and salt together in a bowl. Add curd into this mixture and marinade chicken with it. Keep this in fridge for 30 minutes.
For Cooking
- 1. Toast cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cloves in a pan over medium heat for about 1 minute, crush the seeds lightly and keep aside.
- 2. Heat oil in a pan and stir-fry the marinated chicken for about 15 minutes on medium flame.
- 3. After 15 minutes add lemon juice, crushed seeds and sugar. Stir it well. If required add little water. Add green chillies, cover and cook for a further 5 minutes.
- 4. If required add little water and bring it to the boil.
- 5. Finish it with coriander leaves, green chillies and lemon juice.
- 6. Serve "Achari chicken" with Roti or Nan.
- Recipe Type : Chicken, Curries, Non vegetarian
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