Chicken Achari

Ingredients

Chicken boneless, cubed 500 gm
Lemon juice  (nimboo ka ras) 1 table spoon
Sugar (chini) ½ tea spoon
Green chillies (hari mirch), slit into half 4
Mustard oil  (sarso ka tel) 4 table spoon
For marinade
 Onion (payaz) grated 1
Garlic & ginger (adrakh lahsan) paste 1 table spoon
Yoghurt (dahi) ½ cup
Chilli powder (lal mirch) ½ tea spoon
Salt (namak)  to taste
Turmeric (haldi) ½ tea spoon
For spices
Mustard seeds  (Sarso ke dane) ½ tea spoon
Cumin seeds (Jeera) ½ tea spoon
Fenugreek seeds (methi) 1/4 tea spoon
Fennel seeds (saunf) ½ tea spoon
Onion seeds (kalunji) 1/4  tea spoon
Cloves (laung) 2

Method

For Marination

  • 1. Mix grated onion, garlic- ginger paste, red chilli powder, turmeric powder and salt together in a bowl. Add curd into this mixture and marinade chicken with it. Keep this in fridge for 30 minutes.

For Cooking

  • 1. Toast cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cloves in a pan over medium heat for about 1 minute, crush the seeds lightly and keep aside.
  • 2. Heat oil in a pan and stir-fry the marinated chicken for about 15 minutes on medium flame.
  • 3. After 15 minutes add lemon juice, crushed seeds and sugar. Stir it well. If required add little water. Add green chillies, cover and cook for a further 5 minutes.
  • 4. If required add little water and bring it to the boil.
  • 5. Finish it with coriander leaves, green chillies and lemon juice.
  • 6. Serve "Achari chicken" with Roti or Nan.

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