CHICKEN ACHARI

CHICKEN ACHARI

Ingredients

Chicken – 1kg (cut in medium sizes)
Turmeric powder – ½ teaspoon
Ginger and garlic pastes - 2 tablespoon
Mustard – 1 teaspoon
Fennel – 1 teaspoon
Fenugreek seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chilies - 4
Red chili powder - 2 teaspoon
Onion - 2 (cut into cubes)
Tomato puree - 1 cup
Lemon juice - 1 tablespoon
Water - ½ cup
Oil - 2 tablespoon
Coriander leaves for garnishing
Salt to taste

Preparation

Heat oil in a heavy-bottomed pan. Add all ingredients from mustard to dry red chilies; fry for a minute.
Add the onions and fry on high flame until brown. Transfer the fried ingredients to a bowl, leaving the oil in the pan.
Add the ginger-garlic paste, turmeric and red chilli powder. Sauté for a few seconds.
Add the chicken pieces and fry on high flame for about 5 minutes.
Add water and bring to a boil. Cover and cook on low flame for about 20 minutes.
Add the tomato puree and fry on high flame for a few seconds.
Later add the fried onion mix and sprinkle salt to taste. Mix well.
Sauté on high flame for about 2 minutes. Add lemon juice. Stir well.
Garnish with finely chopped coriander leaves. Best served with roti or naan.