650gmschicken thighsskinless, boneless, cut into bite sizes
2tbspvegetable oil or mustard oil
1tsp Nigella seeds or onion seeds
4-5dried whole red chillies
1/2inchGingerpeeled and grated
6-7podsgarlicpeeled and grated
2mediumred onionsfinely sliced
1tbsptomato pureeUse 2 tomatoes blender if you don’t have puree
2tspred chilli powder
100gmyogurtlightly beaten to smooth
Salt to taste
coriander leavescleaned, washed and finely chopped
In a large pan, heat the oil. Once hot, add in the fennel seeds, fenugreek seeds, cumin seeds, mustard seeds and nigella seeds. Roast until aromatic and they start to sizzle a little. Now add in the dried red chillies and stir continuously so they don’t burn.
Next go in the sliced onions, add a pinch of salt. Sauté until translucent. Now add in the grated ginger and garlic, stir and cook for 2 minutes.
Add in the tomato puree, turmeric powder, coriander powder and red chilli powder. Mix everything well, put the lid on and cook for 5-7 mins or until the oil starts separating.
Now add in the chicken pieces, mix to cover the chicken pieces in the pickling curry. Cover with a lid and cook on a medium flame for 5-7 mins.
Add in the water now, season well and stir. Cook for 5 mins or so.
Now slowly add in the lightly beaten yogurt to the curry, while stirring continuously so that the yogurt doesn’t split. Add in the lemon juice and season with salt after you’ve tasted the curry.
Put the lid back on and simmer for another 7-10 mins, until the chicken is cooked through.
Take off heat, garnish with finely chopped coriander. Serve Achari Chicken alongside warm rotis and some cucumber raita