Achari Chicken
Serves 4-5
Tangy, bold, and deeply spiced—cook your chicken with Bhuna Masala and achari spices for that signature pickle-kissed flavor, minus the long prep.
Ingredients
3 tsp oil or ghee
4 dried red kashmiri chillies or any other mild red chili
1 tsp black mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black onion seeds (kalonji)
1 black cardamom pod, whole
4 cloves
1 cup Bhuna Masala
1 tsp amchoor powder
1 tsp red chili powder (or to taste)
2 lb (1 kg) skinless chicken on the bone, cut in medium-size pieces (you can use boneless chicken if you prefer)
400 ml water
1 tbsp sugar
Salt, to taste
Chopped cilantro, for garnish
Method
Heat oil/ghee in a saucepan on medium heat. Add the dried red chillies and fry for a minute. Add mustard seeds, cumin seeds, fennel seeds, onion seeds along with the black cardamom and cloves to the hot oil and cook until the spices are fragrant and the seeds are sizzling. This takes around a minute.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the red chili powder, amchoor powder and salt, cook for 2 minutes.
Add the chicken pieces and fry for 2 minutes with the masala before adding 500 ml of water and salt.
Allow the water to start bubbling then lower the heat, cover and simmer for 25 minutes. You will need to stir mid way to ensure the chicken cooks evenly.
Once the chicken is cooked, uncover the pan and cook on medium-high till the dish reaches the consistency of a thick gravy.
Mix in the sugar, garnish with cilantro and serve with fresh roti or paratha.
Achari Chicken
Serves 4-5
Tangy, bold, and deeply spiced—cook your chicken with Bhuna Masala and achari spices for that signature pickle-kissed flavor, minus the long prep.
Ingredients
3 tsp oil or ghee
4 dried red kashmiri chillies or any other mild red chili
1 tsp black mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black onion seeds (kalonji)
1 black cardamom pod, whole
4 cloves
1 cup Bhuna Masala
1 tsp amchoor powder
1 tsp red chili powder (or to taste)
2 lb (1 kg) skinless chicken on the bone, cut in medium-size pieces (you can use boneless chicken if you prefer)
400 ml water
1 tbsp sugar
Salt, to taste
Chopped cilantro, for garnish
Method
Heat oil/ghee in a saucepan on medium heat. Add the dried red chillies and fry for a minute. Add mustard seeds, cumin seeds, fennel seeds, onion seeds along with the black cardamom and cloves to the hot oil and cook until the spices are fragrant and the seeds are sizzling. This takes around a minute.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the red chili powder, amchoor powder and salt, cook for 2 minutes.
Add the chicken pieces and fry for 2 minutes with the masala before adding 500 ml of water and salt.
Allow the water to start bubbling then lower the heat, cover and simmer for 25 minutes. You will need to stir mid way to ensure the chicken cooks evenly.
Once the chicken is cooked, uncover the pan and cook on medium-high till the dish reaches the consistency of a thick gravy.
Mix in the sugar, garnish with cilantro and serve with fresh roti or paratha.
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