How to make Achari chicken at home?

Also read - How to make Chicken Keema Pulao at home easily?

The curry is very North Indian and I have to say one of my favorites. I cook this regularly and don't always get enough. The preparation is generally similar to any Indian curry but has ingredients that pack a punch and are very true to the taste and taste. This dish is made in the north, especially in places like Rajasthan for a long time. As the weather in northern India is quite warm, curries like this use frying spices, enhancing the taste while helping to keep food fresh. The mustard oil in this dish makes the chicken nice and moist but even vegetable or sunflower oil can be used as an alternative.

Yoghurt makes the weeds tough which helps to combine all the pieces of chicken evenly. Color the heat you need by using a small amount of all the red pounds and chilli powder. Like any other meat dish, if this is done a little bit in advance the flavor will grow and taste great. But I'm not one to wait around, so once we've cooked their food to eat it is quickly roasted with warm rotis or even a green leafy pumpkin and raita to accompany it.

The way

In a heavy saucepan over heat the mustard oil. Combine fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they begin to thicken and dissolve for minutes or. Also add the rest of the red chillies, stirring to make sure they do not burn.

Stir in sliced ​​onions and fry until browned in color and soften for about 8-10 minutes. In the pan now add the ginger / garlic paste to soften for a few seconds. Mix well. Stir in the puree, turmeric powder and chilli powder. Cook for a few minutes until the oil leaves the sides of the pan.

Place the chicken pieces in the cooking on a standard flame to make sure the pieces are closed and tied to the gravy for 5-7 mins. Mix with water and bring the curry to a boil, then boiled in a cooked pan for 20 minutes until the chicken is cooked and stirring, stirring a few times Achar Murgh (3)

At this stage, add the yoghurt and stir, making sure not to let it separate and continue to cook on low heat with a lid for 5-7 minutes. Add salt and lemon to taste. Garnished with coriander. Serve hot with warali roti or naan. Enjoy!