Boneless Chicken Achari
Chicken achari is a delicious, sharply flavored main that will add a lot of color to your dinner table. The recipe may come together in less than 40 minutes but it’s elevated enough to serve to guests.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup neutral oil (canola/sunflower/vegetable)
- ¼ tsp fenugreek seeds
- ¼ tsp fennel seeds
- ¼ tsp nigella seeds
- 1 pound (~450 grams) boneless chicken, diced
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 medium-sized yellow onion (thinly sliced in half rings)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder ((preferably Kashmiri red chili powder) )
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 4 roma tomatoes (crushed)
- 1 tablespoon full-fat yogurt (lightly whisked)
- 1 tablespoon mixed pickle ((optional))
Instructions
- 1
In a heavy-bottomed pot, heat oil. Add whole spices (fenugreek seed, fennel seeds and nigella seeds) and fry on medium heat until aromatic.
- 2
Add sliced onion and continue to fry on medium heat until evenly soft and brown, about 5-7 minutes.
- 3
Lower heat and add crushed ginger and garlic. Fry for 30 seconds to 1 minute.
- 4
Add ground spices and fry until they stop smelling raw. Deglaze the pan with a splash of water if needed.
- 5
Increase heat to high and add crushed tomatoes. Mix well and stir on high heat until the oil begins to separate from the tomato-onion base.
- 6
Add chicken and sear on high heat until no longer pink.
- 7
Add ¼ cup water and bring to simmer. Partially cover the pot and let the chicken cook for about 10 minutes.
- 8
Lower heat and add in whisked yogurt. Mix well.
- 9
Remove from heat and stir in mixed pickle if using.