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Authentic Achari Chicken Recipe: Tangy & Spicy Curry

Authentic Achari Chicken

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Bone-in chicken pieces Cut into 1.5-inch pieces
  • 1/4 cup Neutral oil Canola or vegetable oil
  • 1 tsp Nigella seeds Kalonji
  • 1 tsp Fennel seeds Saunf
  • 1 tsp Mustard seeds Rai
  • 1/4 tsp Fenugreek seeds Methi dana
  • 1 tsp Cumin seeds Zeera
  • 1 large Yellow onion Thinly sliced
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 cup Tomato puree
  • 1/2 cup Full-fat yogurt Whisked well
  • 1 tbsp Red chili paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt Adjust to taste
  • 4 whole Green chilies Slit lengthwise

Instructions
 

  • Heat the oil in a heavy-bottomed pot over medium heat. Add the nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds. Sauté for 30 seconds until fragrant.
  • Add the thinly sliced onion and fry for 5 to 7 minutes until soft and golden brown.
  • Stir in the ginger paste, garlic paste, red chili paste, turmeric powder, and salt. Cook for 1 minute until the raw smell disappears.
  • Pour in the tomato puree. Increase the heat to high and cook until the oil begins to separate from the masala base.
  • Add the chicken pieces and sear on high heat until the meat is no longer pink.
  • Lower the heat, cover the pot, and let it simmer for 15 to 20 minutes until the chicken is tender and cooked through.
  • Remove the lid and stir in the whisked yogurt and slit green chilies. Simmer for an additional 5 minutes.
  • Turn off the heat, garnish with fresh cilantro, and serve hot with naan or rice.