Achari Chicken

Taste: Spicy,Tangy
Servings: 4
Ingredients:

• Chicken pieces, 750 gm
• Whole Coriander, 2 tbsp
• Dry red chili, 3
• Kaalo jeera (Nigella seeds), 1 tsp
• Fenugreek seeds, 1 tsp
• Cumin seeds, 1 tsp
• Chopped onion, 1/3 cup
• Chopped tomato, 1/3 cup
• Chopped green chilies, 2 tbsp
• Coriander leaves ( chopped), 1/4 cup
• Ginger-Garlic paste, 3 tbsp (6 garlic cloves, 1" ginger)
• Lemon juice, 2 tbsp
• Kashmiri red chili powder, 1 tsp
• Turmeric powder, 1 and 1/2 tsp
• Cumin powder, 1 and 1/2 tbsp
• Kaffir lime leaves, 3-4
• Mustard oil, 4 tbsp
• Ginger julienne, 5-6

Method:

1. Clean the chicken and keep aside.

2.Heat mustard oil in a pan. Temper with  kaffir lime leaves. As the leaves curl up remove them and add nigella seeds, fenugreek seeds and cumin seeds.

3.As their flavour infuse well, add chopped onions and saute till transparent. Sprinkle a pinch of salt this time. Now add chopped tomatoes and cook till mushy.

4.Add ginger garlic paste, turmeric powder and sugar to balance the taste. Cook for 2 minutes. Now add chicken and combine well. Cover with a lid and let the chicken turn soft, more or less for 10 minutes. Keep the flame low.

5.In the  mean time roast whole coriander and dry red chili and crush them. 

6.Remove the lid as the chicken is done. Pour in roasted and crushed spices, kashmiri red chili powder, cumin powder and salt to taste. Cook for 1 minute. Add 1 cup of water and again cook covered till the chicken pieces are covered with spices.

7. As the cooking is done turn off flame. Add chopped coriander leaves, lemon juice and chopped green chilies. Combine well and transfer to the serving bowl. Garnish with ginger julienne.

Serving Suggestion: Roti, Parotha. 

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