Achari Chicken. (Siliconeer)
A spicy sizzling chicken preparation that goes well with both roti or Naan, not for the faint at heart, writes Chef Sanjay Patel.
- 750 gm. chicken on the bone, skinless, medium sized pieces
- 3 tbsp. mustard oil or vegetable oil
- 1 tsp. fenugreek seeds
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- ½ tsp. nigella seeds or onions seeds
- 4 dried whole red chilies
- 2 tbsp. ginger garlic paste
- 1 large white onion finely sliced
- 1½ tbsp. tomato puree
- ½ tsp. turmeric powder
- 2 tsp. red chili powder
- 100 ml. water
- 100 ml. lightly beaten yogurt
- 1 tbsp. lemon juice
- salt to taste
- chopped cilantro leaves to garnish
In a heavy bottom sauce pan, heat mustard oil. Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to sizzle and pop for a minute, or so. Also add whole red chilies, stirring to make sure they don’t burn.
Add sliced onion and fry until light brown in color and have softened for about 8-10 mins. Now add ginger/ garlic paste. Mix well. Stir in the tomato puree, turmeric powder and chili powder. Cook for a couple of minutes till the oil leaves the sides of the pan.
Add chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked through and succulent, stirring a couple of times.
At this stage, add the yogurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes. Add salt and lemon juice to taste.
Garnish with cilantro leaves. Serve hot with roti or naan.