Achari Chicken Curry
A delicious and flavourful chicken curry recipe cooked in spices used in pickles.
Ingredients
- 600 grams Chicken
- 1 tsp Salt or to taste
- Juice of ½ lemon
For the Achari Curry
- 2 Bay Leaves
- 1 tsp 5 Spice or Panch Phoron
- 2 Red Chillies (broken)
- Whole spices Cinnamon 1", Black cardamom - 1, Cloves - 4, Peppercorns 5 to 6
- 3 - 4 Garlic roughly crushed
- 2 medium Onion sliced
- 1 medium Tomato
- ½ tsp Garam Masala Powder
- 1 tbsp Red Chilly Powder Kashmiri
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- ½ tsp Yogurt lightly beaten
- 1 inch Ginger julinnes
- 3 to 4 Green Chillies
- 3 tbsp Oil Preferably Mustard Oil
Instructions
- Marinate the chicken with salt and lemon juice. Set aside for at least half an hour.
- Heat the oil in Kadai or pan and add Bay leaves, Red chillies, Whole spices, and Crushed Garlic. Fry for a minute.
- Add the powdered spices such as Red chilli powder, Coriander Powder, Cumin Powder, and Turmeric Powder. Fry for a minute.
- Now add the chicken with its marinade and also the yogurt and mix on medium heat till the spices and yogurt are well combined. Then cover the vessel and allow the chicken to cook for 15 to 20 minutes or until done.
- When the chicken is completely cooked then add Garam Masala Powder, Green Chillies, and Ginger juliennes. Cover and simmer for another 2 minutes only.
- Serve Achari Chicken Curry with Parathas, Naan or Rotis.
Notes
- 5 spice or Panch Phoron is easily available in all grocery stores. It is a combination of fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, and onion seeds. You could also make your own by mixing all 5 spices in equal quantities.