Achari chicken

Name: Achari chicken
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg chicken, boneless, cubed; 1 onion, sliced; 1 tbsp. ginger-garlic paste; 1/4 cup yogurt; 1 tbsp. all-purpose flour; 1/2 lemon, juiced; 4-6 green chillies, slit; To taste, salt; 2-3 tbsp. mustard oil; As required, cilantro, chopped; 1 tsp. Kashmiri red chilli powder; 1/2 tsp. nigella seeds; 1 tsp. fenugreek seeds; 1 tsp. mustard seeds; 1 tsp. cumin seeds; 1 stick cinnamon

Sarvat Hanif @sarvathanif

Canada

Achari chicken is a Pakistani dish made by cooking chicken with pickling spices. The term "achari" means pickle in Urdu. While the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavour

The recipe typically includes spices such as fennel seeds, nigella seeds, and fenugreek seeds, which give the dish its distinctive flavour. The preparation of achari chicken usually involves sautéing the spices, onions, and other ingredients before adding the chicken and allowing it to cook in the flavourful mixture.

A twist to the traditional method is adding of the flour with the yogurt to thicken the curry. If you like a runny curry, omit the flour and adjust the water quantity and cook to desired consistency.

The dish is popular for its rich and tangy flavour profile. This is a flavourful and slightly tangy dish that goes well with naan, tandoori roti, or paratha.

For video recipe: https://youtu.be/1PUc2rbrq3k

A twist to the traditional method is adding of the flour with the yogurt to thicken the curry. If you like a runny curry, omit the flour and adjust the water quantity and cook to desired consistency.

The dish is popular for its rich and tangy flavour profile. This is a flavourful and slightly tangy dish that goes well with naan, tandoori roti, or paratha.

For video recipe: https://youtu.be/1PUc2rbrq3k

Sarvat Hanif @sarvathanif

Canada

A twist to the traditional method is adding of the flour with the yogurt to thicken the curry. If you like a runny curry, omit the flour and adjust the water quantity and cook to desired consistency.

The dish is popular for its rich and tangy flavour profile. This is a flavourful and slightly tangy dish that goes well with naan, tandoori roti, or paratha.

For video recipe: https://youtu.be/1PUc2rbrq3k

A twist to the traditional method is adding of the flour with the yogurt to thicken the curry. If you like a runny curry, omit the flour and adjust the water quantity and cook to desired consistency.

The dish is popular for its rich and tangy flavour profile. This is a flavourful and slightly tangy dish that goes well with naan, tandoori roti, or paratha.

For video recipe: https://youtu.be/1PUc2rbrq3k

Saved

Ingredients

45minutes

6 servings

1 kgchicken, boneless, cubed
1onion, sliced
1 tbsp.ginger-garlic paste
1/4 cupyogurt
1 tbsp.all-purpose flour
1/2lemon, juiced
4-6green chillies, slit
To taste, salt
2-3 tbsp.mustard oil
As required, cilantro, chopped
1 tsp.Kashmiri red chilli powder
1/2 tsp.nigella seeds
1 tsp.fenugreek seeds
1 tsp.mustard seeds
1 tsp.cumin seeds
1 stickcinnamon

Saved

Steps

45minutes

1

Dry roast the whole spices and cinnamon till fragrant. Remove to cool and grind into powder.
2

Add lemon juice, Kashmiri chiili powder and green chillies. Mix and set aside the masala.
3

In a heavy bottom pot heat the oil and sauté the ginger-garlic paste for 30 seconds.
4

Add the onions, salt and turmeric and cook till onions are golden brown.
5

Add the tomato and cook till soft.
6

Add the chicken and mix; cover and simmer for 15 minutes or till tender.
7

Whisk the yogurt with the flour and add. Mix well and adjust for salt.
8

Add cilantro, mix and serve.