Ingredients

• 1 - chicken, cut into pieces
• 3 - onions, sliced fine
• 3 - tomatoes, chopped fine
• 1 tbsp - garlic paste
• 1 tbsp - ginger paste
• 3 tbsp - yoghurt, thick
• 1 tsp - kalonji
• 1/2 tsp - methi dana
• 1 tsp - whole jeera
• 1 tsp - saunf
• 1 tsp - bhuna jeera powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - haldi
• 2 to 3 - green chillies
• Lemon Juice of 1 lemon
• Salt to taste
• Fresh coriander to garnish

How to Make Chicken Aachari Curry

• Slit the green chillies and soak them in the lemon juice. Keep aside.
• Heat about 4-5 tbsps of oil in a nice big wok (kadhai). Fry the onions till brown.
• Add the kalonji, methi dana, cumin and fennel. Mix well.
• Add ginger-garlic paste and turmeric powder. Roast well.
• Now put in the chicken pieces and roast on high flame till well browned.
• On high flame, add yoghurt and fry well.
• Do so gently so you do not debone the chicken
• Once oil separates, add the red chilli powder, roasted cumin powder and tomatoes.
• Roast well once again on high flame.
• Once this leaves oil around the edges, add about 1/2 a cup of water and salt to taste.
• Cook covered on simmer for about 30 mins.
• Stir once in a while.
• Once the chicken is tender, put in the chillies with the lemon juice and fresh coriander.
• Simmer for 5-7 minutes to enhance the flavours.
• Serve with naan, roti or basmati rice and a veggie side-dish.