Ingredients

The following ingredients have 4 Servings
  • 2 pounds skinless, bone-in chicken (1 kg, cut into 1 and 1/2 inch pieces and rinsed)
  • 5 tablespoons mustard oil (or any other cooking oil)
  • 1/4 teaspoon fenugreek seeds (methi dana)
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon mustard seeds (sarson)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon nigella seeds (kalonji, onion seeds)
  • 2 cups thinly sliced onions
  • 2 teaspoons ginger garlic paste
  • 1/4 cup tomato paste (or 1/2 cup canned tomato puree or 1 cup pureed fresh tomatoes)
  • 3 tablespoons achari masala spice mix
  • 2 teaspoon salt (or to taste)
  • 1 teaspoon Kashmiri red chili powder
  • 1 cup plain yogurt (dahi)
  • 1 teaspoon all-purpose flour (maida)
  • 1 tablespoon lime juice
  • 1 tablespoon masala from pickle (I generally use the masala from the ready mango pickle.)
  • 2 tablespoons chopped cilantro (fresh coriander leaves) (for garnishing)

Instruction

  • Heat mustard oil in a large heavy bottom pan over medium-high heat.
  • Once the oil starts to fume, switch off the heat, and let it cool for a minute. This process will remove the raw smell of the mustard which is very pungent. If you like pungency, you can skip fuming the oil. Skip this step if using vegetable oil.
  • Now switch on the heat again and let the oil heat up on medium-high heat.
  • Once the oil is hot, add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds, and nigella seeds, and let them crackle for 3-4 seconds.
  • Add onions and fry until they turn slightly brown in color (6-8 minutes). Stir frequently at regular intervals.
  • Add ginger-garlic paste and fry until onions turn golden brown (4-5 minutes).
  • Rinse chicken pieces and add them to the pan. Fry on high heat for 3-4 minutes.
  • Reduce the heat to low.
  • Add tomato paste, salt, and achari masala spice mix along with ½ cup of water and mix everything well. Cook for 4-5 mins, stirring frequently.
  • Add Kashmiri red chili powder and yogurt whisked with all-purpose flour to the pan.
  • Cover the pan with a lid and cook on low heat until the chicken is tender. It will take 30-35 minutes for the chicken to cook perfectly.
  • Stir a few times while cooking.
  • Add lime juice and masala from the ready-made pickle. I generally use the masala from the ready mango pickle. Mix everything well.
  • Check for salt and add more if needed.
  • Achari chicken curry is ready. Garnish the curry with chopped cilantro. Serve hot with phulka or steamed rice.