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Pakistani
Achari Chicken
60 min total15 prep45 cook4 servings
ClassicFlexitarianLow-CarbContains dairy
An easy, tangy, pickle flavoured chicken curry made using a special achar spice mix you can make at home yourself!
Ingredients
pantry
- 1 tspnigella seeds (kalonji)
- 1 tspfennel seeds (saunf)
- 1 tspcumin seeds (zeera)
- 1.5 tspblack mustard seeds (rai)
- 1.5 tspsalt (or to taste)
- 0.5 tspturmeric
- 0.5 cupoil
- 2 mediumonions (diced finely)
- 8bullet chillies
- 3 tspchaat masala
meat
- 1.7lb chicken, bone in (1.7lb/800g is the approximate size of a medium-sized chicken)
dairy
- 0.5 cupfull fat yogurt
produce
- 2 tspcoriander powder
- 6green chillies (thai bird eye or finger chilli - the slim variety of chillies, ground into a paste (about 1 tsp))
- 8garlic cloves (ground into a paste/2 tsp garlic paste)
- 1 tspginger paste
- 2 tbsptomato concentrate or two medium tomatoes (finely diced)
- 1juice from half a lemon
- 1fresh coriander (for garnishing)
Steps
- Grind the nigella seeds, fennel seeds, cumin seeds and mustard seeds in a pestle and mortar or spice grinder until fine.
- Prepare the marination: mix together all the marination ingredients and set aside for at least 4 hours and a maximum of 24 hours.
- When ready to start cooking, add the oil into a deep pan or pot.
- Once heated, add in the diced onions and sauté them over a medium to high heat until the onions turn brown.
- Add in the marinated chicken.
- Sauté this until the chicken no longer remains pink and any water released from the yogurt concentrates.
- It'll look pretty dry when this step is completed.
- Keep stirring over a medium to high heat to ensure it doesn't burn.
- Add the tomato concentrate/tomatoes.
- If using tomato concentrate, also add 1/2 cup/125mls water too.
- Cover and simmer everything over a low heat for 25 minutes.
- As the chicken is cooking, prepare the green chillies.
- Mix the lemon juice and chaat masala, then set aside.
- Use a knife to create a slit down the centre of the chilli, then apply pressure to the top and bottom to open up the slit.
- Insert 2-3 tsp of the lemon and chaat masala mixture into the chillies, then set aside.
- Once the cook time for the chicken is up, uncover and add in the chillies.
- Allow the chillies to cook alongside everything for 5 minutes.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
