Hello readers I have stumbled on a yummy recipe I want to share with you. This one uses mostly whole spices and as usual that I make my own masala. I am giving you my adaptation of achari chicken which is lovingly prepared by me with very much love. Now I am ready to put my apron on and get started so here we go.
First I add to a clean cast iron skillet 1/4 cup of either olive, corn, canola, sunflower, safflower or peanut oil. I turn the heat up to high and add 1 drop of mustard oil to the cooking oil.
I break off 1 piece of star anise and put it in the oil along with 1 pinch of each of cumin seeds, black cumin seeds, dill seeds, fenugreek seeds, fennel seeds, caraway seeds, mustard seeds, ajwan, kaloonji seeds which are black seeds by the way, 3 curry leaves, 1 whole red chili crushed and 1 pinch of hing to the oil.
I let the seeds pop a little then I add 1 onion or shallot cut in to half moon slices and let them turn brown. I added 1 pinch each of pink salt, imli (tamarind), turbinano sugar or brown sugar, 2 cloves of garlic, 1 small piece of ginger which I had washed and chopped. I cooked them until the rawness went away, I added 1 pinch each of turmeric and red chili powder. I stirred and added 1 green chili deseeded.
I washed and cleaned 1 lb or 1 kilo of chicken in water and vinegar to make the smell from the chicken go away. I added this to achar masala in the skillet. This is the same achar masala I use for making achar (pickles).
I added 1 tomato I had chopped and cooked it until it got mushy to make a curry base. I add the cleaned pieces of chicken and turned the burner down to low. I mixed the chicken with the masala mixture and added 1 cup of water and let it cook on low for 15 to 20 minutes or until done. It also depends on how big the chicken pieces are.
Stir occationaly and add 1 tsp of either white or apple cider vinegar to the curry. After this I stirred in a bowl 2 tbs of corn starch and 4 tbs of plain desi yogurt and 1/4 cup of water to make a slurry and add this to the achari chicken that is cooking.
Stir until the curry thickens. It is now ready to be enjoyed with either white or brown basmati rice or naan. Please click here for my rice recipe.
Of all sincerity please enjoy this yummy dish. I plan on doing similar posts in the near future with achari fish and achari gosht too. The achari gosht is going to be for beef, lamb, goat and veal only.
I am also going to do one too for achari queema and achari kofta. These would use mince from beef, chicken, lamb, goat, veal and turkey. So please keep your eyes open and stay tuned.
See you around in the next recipes that is to follow.
benazir's blog 