Achari chicken, yet another new dish for me. As I mentioned in my previous blog, Kalonji was something that was not available in my kitchen spice section, till one day I decided to make Achari chicken. The first time I had this dish was at a get-together and I really liked it. To my surprise, once we reached home, DD told me how much he liked this dish. Well, now I HAD to make it. How can there be something that DD likes and I don’t know how to prepare it 😛
I had no clue how to make this dish, but thanks to all the recipe blogs out there. I researched and I found many versions of it. The name Achari Chicken/Achari Murg itself suggests that it has something to do with pickle. I saw some versions of the recipe, where they use pickle directly, but in most recipes, the same ‘tadka’ or seasoning used for making pickles, is used for making this dish and hence the name. I also realized that there is Indian version and also Pakistani version of this dish and this time I have made the Indian style Achari Murgh. The recipe is quite simple and very unique and absolutely delicious 🙂
Chicken(Thigh pieces) – 1 lb/ 0.45 kg
Onion – 1 large sized
Ginger garlic paste – 1 tsp
Tomato Paste – 1.5 tbsp(concentrated) or Puree from 1 small tomato
Yogurt – 1 tbsp
Mustard seeds – 1/2 tsp
Kalonji/Nigella seeds – 1/4 tsp
Bay leaf – 2 nos
Cinnamon – 1 inch stick
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Garam masala – 1/4 tsp
Black pepper powder – 1/4 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Coriander leaves – 5-6 strands
Oil – 2 tbsp
To dry roast and grind:-
Fennel seeds – 3/4 tsp
Kalonji/Nigella – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Dry red chilli – 4-5 nos
1. Heat a pan and dry roast all the ingredients under ‘To dry roast and grind’ section. Let it cool and then grind it into fine powder in a blender/mixie.
2. Heat oil in pan and add mustard seeds. Once it splutters, add nigella/kalonji seeds, bay leaf and cinnamon stick. Saute till bay leaf turns brown.
3. Then add chopped onion, ginger garlic paste and half the salt. Saute and cook till the onion turns light brown. Only if the onion cooks well, would it get dissolved and form a smooth and thick sauce.
4. Once onions cook well, add turmeric powder, red chilli powder, garam masala, pepper powder, coriander powder, cumin powder and the ground spices. Saute till the raw flavor of the spices goes off.
5. Now add the tomato paste/puree. Add little water and cook till tomato puree cooks well. The tomato and onion should mix well and you will know it is done when the oil starts to separate.
6. Now add the chicken pieces(2 inch sized) and remaining salt. Mix well. Let it cook is medium flame. Close the lid for faster cooking.
7. Add water as desired. Continue to cook till the chicken is done. Saute occasionally.
8. Once chicken is done, add yogurt and give it a good mix. Let it cook for another 4-5 mins. Remove from burner and garnish with chopped coriander leaves.
Serve with chappati or naan or jeera rice. You could also use the dry version of this as stuffing for various items.
NOTE: If you want the sauce to be more tangy, once you grind the spices(Under ‘To dry roast and grind’ section) , mix it with lime juice(of half a lime).