Achari Chicken Recipe
This Achari Chicken Karahi has all the pickling spices that go in your favorite mango/carrot achar. This Chicken Karahi is full of zest and tang that's balanced perfectly with yogurt.
Servings 4
Ingredients
Achari Chicken Masala (to coarsely grind)
- 1 teaspoon fennel seeds
- 2 teaspoon cumin seeds
- ½ teaspoon mustard seeds
Achari Chicken Masala (to be added to the above ground blend)
- ½ teaspoon fenugreek seeds remember to NOT grind this by mistake; this releases a rather bitter taste when ground
- 2 teaspoon whole round red chilli optional
- 1 tsp Kashmiri red chilli powder
- ¼ tsp regular red chilli powder you can increase this to ½ teaspoon if you like lots of heat
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt
Karahi
- ⅓ cup oil (cooking+mustard oil) I use ¼ cup regular canola and the remaining mustard oil
- ½ teaspoon nigella seeds
- pinch of cumin and mustard seeds
- 1 red onion chopped
- 1 tomato chopped
- 2 teaspoon ginger and garlic paste
- 1 teaspoon tomato paste
- All of the Achari Masala mix
- 1 cup water if using an instant pot, ¼ cup is more than enough
- 500-750 grams whole chicken pieces ask for the Karahi cut at your South Asian meat shop. You can also use boneless, skinless chicken thighs cut into medium chunks
- ⅓ cup beaten yogurt remember to beat the yogurt to prevent it from curdling
Instructions
- First, prepare and set aside the Achari masala. You only need to coarsely grind the first three ingredients and then add the remaining spices to that mix.
- To make the Karahi, add oil to your pan. Once hot, add in the nigella, cumin and mustard seeds and allow them to crackle, about 30 seconds.
- Next, add in the onion and fry on medium heat until golden brown. Take your time with this.
- Next, add in the tomato and continue stirring for a couple minutes on medium high heat. Pop the lid on for 5-6 minutes and let the tomatoes break down.
- Add in the tomato paste and mix really well.
- Sprinkle in all of the Achari masala and sautee really well for 2-3 minutes to release the flavors of the spices. If the masala begins to stick, add a splash of water.
- Next, add in the chicken and stir to coat it well in the masala. Stir for a couple minutes or until the chicken is no longer pink.
- Then, pour in water and let it come to a boil before covering with a lid. Let the curry cook on low to medium heat for 25 mins.
- Remove the lid, and increase the heat to high to help the water evaporate if there is any. Continue stirring the Karahi on medium to high heat until the oil separates. This can take anywhere from 8-15 minutes.
- Once the oil has separated, add in the yogurt and mix well. The Karahi will look a bit white but don't worry. Pop the lid on, turn the flame a bit lower and let the Karahi simmer for another 10 mins.
- At this point, it should look perfectly done with a deep rich color and the oil should have separated. Garnish with julienned ginger and green chillies and serve with naan.
Notes
For a simplified version, refer to the section titled "IS THERE A SIMPLIFIED VERSION OF THIS RECIPE?"