Achari Chicken

Ingredients

• 500 grams Chicken, cubed (Medium-sized cubes, boneless)
• 1.5 teaspoons Cumin seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Mustard seeds
• 5 units Dry red chillies
• 0.25 teaspoon Black cumin (kalonji)
• 0.25 teaspoon Fennel seeds (Known as sauf in Hindi)
• 0.25 teaspoon Fenugreek seeds
• 100 grams Curd (Plain yogurt)
• 1.5 teaspoons Salt
• 0.25 teaspoon Turmeric
• 2 teaspoons Ginger garlic paste
• 1.5 tablespoons Lemon juice
• 6 tablespoons Oil
• 1.5 units Onions (Medium size)
• 200 grams Tomato paste (Tomato puree)
• 2 teaspoons Kashmiri chili powder
• 2 cups Water
• 10 units Garlic flakes (Crushed)
• 1 tablespoon Coriander leaves (Finely cut)
• 1 sprig Curry leaves

Instructions

1. 1Wash the chicken cubes thoroughly and set aside.
2. 2In a pan, dry roast cumin seeds, coriander seeds, mustard seeds, dry red chillies, kalonji, fennel seeds, and methi seeds over low flame for 2 minutes. Allow to cool, then grind into a fine powder.
3. 3Combine the ground spice powder with chicken cubes, curd, salt, turmeric, ginger garlic paste, and lemon juice. Mix well and marinate for 30 minutes.
4. 4Grind the onions into a paste. Heat 3 tablespoons of oil in a large pan, add the onion paste, and sauté until it turns light brown. Add ginger garlic paste, tomato paste, and Kashmiri chili powder. Sauté until the oil separates from the mixture, then add water and cook thoroughly.
5. 5Add the marinated chicken to the pan, cover, and cook until the chicken is well done. Add crushed garlic and lemon juice, and continue cooking until the gravy thickens. Garnish with coriander leaves.
6. 6In a small pan, heat 3 tablespoons of oil. Add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Allow them to splutter, then pour the tempering over the chicken curry.
7. 7Serve the Achari Chicken hot with rotis.