Friday, 13 September 2013

Achari Chicken Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Achari Chicken Curry. It has the flavour of the popular spicy Pakistani pickle - achar. I have posted a recipe for the lamb version of this recipe before. Take a look at it here!


A Simple List of Ingredients:

1. Onions
2. Water
3. Vegetable Oil
4. Tomatoes
5. Chaat Masala Seasoning
6. Jalapeno Chillies
7. Whole Chicken Pieces
8. Crushed Ginger
9. Crushed Garlic
10. Salt
11. Red Chilli Powder
12. Ground Turmeric
13. Yoghurt
14. Black Onion Seeds
15. Mustard Seeds
16. Fennel Seeds


Bismillah, let's begin!



First, take chaat masala seasoning.




Place two tablespoons of chaat masala seasoning into a small bowl.




Mix in one tablespoon lemon juice.




Take seven jalapeno chillies.




Slit each chilli to make a little pocket, but don't cut all the way through.




Place a teaspoon of the chaat masala mixture in each chilli.




Once all the chillies have been filled, set them aside.



Take two large onions.



Peel them.



Place into a blender with a splash of water ..



.. and blend to make a paste.



Heat a few tablespoons vegetable oil in a large saucepan.



Add the onion puree. Stir-fry for few minutes until the colour changes slightly.



Next, add a whole chicken, cut into pieces.



Stir fry on a medium-high heat for a few minutes.



Throw in a teaspoon each of crushed ginger and garlic. I used frozen but fresh is best.




Fry until golden brown.



Next, the spices:
One teaspoon red chilli powder
 One teaspoon salt 
1/2 teaspoon ground turmeric



Throw them into the saucepan.



Fry for minute.



Next, take two tomatoes.



Roughly chop and place into the same blender used for the onion puree.



Add one cup plain yoghurt and blend.



Add tomato and yoghurt paste to the pan.



Stir to combine.



Next, for the spices which will give the achar pickle flavour:
One teaspoon fennel seeds
One teaspoon mustard seeds
One teaspoon black onion seeds



Add them to the pan.



Stir them in, and then bring to the boil. Cover and simmer on a low heat for about 20 minutes until the chicken is fully cooked.



Uncover after 20 minutes.



Add the stuffed chillies from earlier.



Stir, and then simmer again on low heat for 5 minutes.



Serve with rice or naan!

Wasalaam!


8 comments

  1. Masha allah, yummy chicken curry with detailed step by step photos, going to follow u from now on...
    http://raaazzzfoodlove.blogspot.in/

    ReplyDelete
  2. Lovely post, Faatimah! Delicious tangy curry!

    ReplyDelete
  3. Fantastic recipe, as always!, I made exactly how you said, but confused about mustard seeds, cos the photo they look really like fenugreek seeds

    ReplyDelete
    Replies
    1. Thank you! In the photo, they are brown mustard seeds. We ran out of black ones.

      Delete
  4. Replies
    1. Yes, if you cannot get hold of it. Try Asian shops - they should definitely sell it.

      Delete

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