Achari Chicken
A delicious chicken dish cooked in Indian spices and serve with paratha or naan.
Ingredients
| Chicken piece | 400 Gram | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , slice | |
| Tomato | 1 Large , chopped finely | |
| Garlic paste | 1 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Nigella seeds | 1/2 Teaspoon (Kalonji) | |
| Fenugreek seeds | 1/2 Teaspoon (Methi dana) | |
| Cumin seeds | 1 Teaspoon | |
| Fennel seed | 3/4 Teaspoon (Saunf) | |
| Cumin powder | 1/2 Teaspoon | |
| Red chili powder | 1/2 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Water | 125 Milliliter | |
| Green chili | 2 , slitted | |
| Juice of lemon | 1 | |
| Salt | To Taste | |
| For garnishing | ||
| Chopped coriander leaves | 1 Tablespoon |
Directions
GETTING READY
1. Soak green chili in lemon juice and set aside.
MAKING
2. In a pan heat vegetable oil, add nigella seeds, fenugreek seeds, cumin seeds, and fennel seeds. Mix well.
3. When the spices starts to splutter add onion and fry till they turn brown.
4. Add ginger paste, garlic paste, and turmeric powder. Stir well on a high flame.
5. Add the chicken pieces and fry till they are well coated and they turn slightly brown.
6. Stir in yogurt, red chili powder and fry well.
7. Add the cumin powder, chopped tomato and cook for few minutes on a low flame.
8. Once the oil leaves the gravy add water and cover the lid, let it cook for 15 minutes or till the chicken is done.
9. Once the chicken is tender, stir in green chili soaked in lemon juice and salt to taste. Simmer for 5-7 minutes to enhance the flavors.
SERVING
10. Garnish with chopped coriander leaves and serve hot with naan roti.
Recipe Summary
Nutrition Facts
Serving size
Calories 535Calories from Fat 237
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 436 mg18.17%
Total Carbohydrates 24 g8%
Dietary Fiber 5 g20%
Sugars 11 g
Protein 50 g100%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
