Achari Chicken
An authentic Pakistani curry , flavourful and mildly spicy curry made from spices that are used in traditional pickle spices.
Ingredients
- 800 g Chicken with Bone (Skinless)
- 2 Medium Onions Chopped
- 3 Large Tomatoes Pureed or Canned puree See Notes
- ½ cup Yoghurt
- 5-6 Garlic Cloves
- 2 inch Piece Fresh Ginger
- ¼ cup Cooking Oil
- 3-4 Whole Green Chillies
- Corriander/Cilantro and Ginger (Juliened) for Garnish
Spices
- 1¼ tsp Fennel Seeds
- 1¼ tsp Nigella Seeds
- 1¼ tsp Mustard Seeds
- 1¼ tsp Fenugreek Seeds
- 1½ tsp Cumin Seeds
- 1½ tsp Red Chilli Powder
- 1½ tsp Salt
- ½ tsp Turmeric
- ½ tsp Crushed Chilli Flakes Optional
- 1 tsp Coriander Powder
Instructions
- In a pot heat the cooking oil until medium hot. Temper fennel, nigella seeds, fenugreek seeds, cumin seeds and mustard seeds for a minute.
- Add onions and sauté them. Add ginger garlic paste along with chicken. Fry for atleast 5-7 minutes until meat changes its color.
- Add the remaining spices and fry the chicken for another 5 minutes on medium low heat.
- Whisk yoghurt and add it to the curry. Cook on medium high flame until oil starts to separate. Puree tomatoes in a food processor and add them in. Continue to cook on high heat until excess water from tomatoes evaporates. If you are using canned puree it will be quicker.
- Add ¼ cup of water. Cover the pot and simmer for 15 minutes. Add whole green chillies . Cover and simmer for another 5 minutes.
- Garnish with coriander and ginger.
Notes
- Use canned crushed tomatoes. You can add around half a can.