Chicken Aachari Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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