Chicken Achari

 

            This is a very delicious and an easy chicken curry cooked with some homemade pickle. So you can turn your normal chicken curry into an exotic restaurant style with a slight twist. Just add some bottled pickle masala, either homemade or store bought, to enhance the flavour of the dish. It turns out just awesome and is worth a try. 

          This is a great party recipe that is apt for special occasions. It is also an ideal weekend lunch menu. You can enjoy with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken with bones, curry cut 
• 3 tbsp. oil
• 2 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp. tomato paste (opt)
• 2 tsp. bottled pickle masala
• 1 tsp. coriander leaves, chopped

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

To marinate - 

• 1 tbsp. ginger-garlic paste
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tsp. mustard oil
• 2 tsp. achari masala 

          Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marinate the chicken along with all the ingredients mentioned under marination and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Heat oil in a pan and temper with bay leaves and dry red chilies. Then add the onion and sauté till light brown. 

          Now add the tomatoes, followed by the tomato paste. Mix everything well and cook till it is well mashed.

          Add the marinated chicken and cook, covered, on a low flame till almost dry. Add 1 cup water and simmer, covered till the chicken is tender.

          Now add the bottled pickle masala and simmer further till the gravy is thick or comes to a desired consistency. 

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. 

                          Dry roast the ingredients under Achari Masala & keep aside to cool. 

                         Then grind into a fine powder. 

                             Heat oil in a pan and temper with bay leaves and dry red chilies. 

                                  Then add the onion and sauté till light brown. 

                                  Now add the tomatoes, 

                            followed by the tomato paste. Mix well & cook till it is well mashed.

                     Add the marinated chicken & cook, covered, on a low flame till almost dry. 

                                Add 1 cup water & simmer, covered till the chicken is tender.

                      Add the bottled pickle masala & simmer further till the gravy is thick or 

                      comes to a desired consistency. 

                                 Garnish with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti,

                    paratha or chapatti.