Pickled chicken

Name: Pickled chicken
Cuisine: American
Ingredients: 2 tbsp. +1/4 cup oil; 1/2 kg chicken, boneless, cubes; To taste, salt; 1/2 tsp. turmeric; 2 tbsp. ginger-garlic paste; 1 cup water; 3 tbsp. cumin seeds, divided; 2 tbsp. coriander seeds; 1/4 tsp. nigella seeds (kalonji); 1/4 tsp. fenugreek seeds; 2 tbsp. mustard seeds; 6 dry red chillies, divided; 1 tsp. chilli powder; 8 cloves garlic, chopped; 1 lemon, juiced; 2 tbsp. vinegar; 1 tsp. mustard seeds; 1 tsp. curry leaves; 1 tsp. Kashmiri chilli powder (optional); 3-4 green chillies

Sarvat Hanif @sarvathanif

Canada

This easy, fuss-free Pakistani Pickled Chicken (Achari Chicken) recipe requires one pot and takes less than 50 minutes to make.
Achari Chicken is a chicken curry made with ingredients used to make achaar, `Achar” means pickle and the most popular achar is mango--my favourite!
So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavour, obtained by the use of pickling spices.
Unlike most recipes for achar gosht (meat) that calls for a heavy dose of tomatoes and yogurt, this recipe is tomato-yogurt free!
Instead of roasting and grinding the spices you can use premix achar gosht masala.
The name of the dish gives the flavours away. It's spicy, zesty and smells as fragrant as the achar pickle we all love to add to our less spicy food and especially with daal.
For video recipe:https://youtu.be/nXApZ3TEmSs

Sarvat Hanif @sarvathanif

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Ingredients

2 tbsp.+1/4 cup oil
1/2 kgchicken, boneless, cubes
To taste, salt
1/2 tsp.turmeric
2 tbsp.ginger-garlic paste
1 cupwater
3 tbsp.cumin seeds, divided
2 tbsp.coriander seeds
1/4 tsp.nigella seeds (kalonji)
1/4 tsp.fenugreek seeds
2 tbsp.mustard seeds
6dry red chillies, divided
1 tsp.chilli powder
8 clovesgarlic, chopped
1lemon, juiced
2 tbsp.vinegar
1 tsp.mustard seeds
1 tsp.curry leaves
1 tsp.Kashmiri chilli powder (optional)
3-4green chillies

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Steps

1

Dry roast 2 tablespoon cumin seeds, coriander seeds, nigella seeds, fenugreek seeds, 2 tablespoon mustard seeds and 2 dry red chillies till fragrant. Remove, cool and grind to fine powder.
2

Heat 2 tablespoon oil in a wok/skillet over high heat.
3

Add chicken, salt, turmeric, chilli powder and water. Mix, cover and cook till water dries.
4

Uncover and fry chicken for 3-4 minutes.
5

Add ground spice powder, salt, chilli powder, lemon juice, vinegar and garlic. Mix, cover and simmer till chicken is tender.
6

In a pan heat remaining oil and add cumin seeds, mustard seeds, curry leaves, dry red chillies and Kashmiri chilli powder, sauté till aromatic.
7

Pour the tempered oil over the chicken, mix and simmer 1 minute.
8

Add green chillies, mix and simmer 1 minute.
9

Serve hot.