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Chicken Achaari …Tickle your taste buds

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Every time I enter the kitchen I think of making something new instead of taking the beaten path. This time the spot light was on Chicken and I badly wanted to try out a new preparation. So as usual, I turned to the net for help. I decided on the Achaari Chicken by Saman Ahmed in FOODILCIOUS COOKS @ WORK. What drew my attention to this recipe was the word Achaari. Both D and I love pickle and that gave me the impetus to try it out. We both just loved it. 🙂 It has the flavour of North Indian Pickle. All those adventurous people out there can give it a shot.

Chicken Achaari

Source : FOODILCIOUS COOKS @ WORK

Print Recipe
Chicken Achaari ...Tickle your taste buds
Every time I enter the kitchen I think of making something new instead of taking the beaten path. This time the spot light was on Chicken and I badly wanted to try out a new preparation. So as usual, I turned to the net for help. I decided on the Achaari Chicken by Saman Ahmed in FOODILCIOUS COOKS
Servings
Ingredients
  • 1 kg Chicken
  • 4 Onions medium size (finely sliced)
  • 4 Tomatoes medium size (chopped)
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • Salt as taste
  • 1 - 1/2 teaspoons Red chilli powder (adjust to your taste)
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 250 gm Curd (or 1 cup)
  • 1 tablespoon Lemon Juice
  • 6 - 8 Green Chillies
  • 1 - 1/2 teaspoons Fennel seeds (Refer Ingredientu2019s Gallery)
  • 1 teaspoon seeds Nigella Sativa (Refer Ingredientu2019s Gallery)
Servings
Ingredients
  • 1 kg Chicken
  • 4 Onions medium size (finely sliced)
  • 4 Tomatoes medium size (chopped)
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • Salt as taste
  • 1 - 1/2 teaspoons Red chilli powder (adjust to your taste)
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 250 gm Curd (or 1 cup)
  • 1 tablespoon Lemon Juice
  • 6 - 8 Green Chillies
  • 1 - 1/2 teaspoons Fennel seeds (Refer Ingredientu2019s Gallery)
  • 1 teaspoon seeds Nigella Sativa (Refer Ingredientu2019s Gallery)
Instructions
  1. Dry roast fennel seeds and onion seeds in a frying pan for 2-3 minutes on low heat or till you get nice smell of fennel seeds. Keep aside.
  2. Beat curd with a fork and keep aside.
  3. Heat oil in a deep pan and fry finely sliced onions till light golden brown.
  4. Add garlic paste and ginger paste.
  5. When the pastes turn slightly brown, add the chopped tomatoes.
  6. Cook covered on low heat till tomatoes are soft.
  7. Add chicken and salt and fry for a few minutes.
  8. Now add red chilli powder, turmeric powder, coriander powder and 1 cup water. Bring to a nice boil.
  9. Cover and cook till chicken is half done.
  10. Add the beaten curd, lemon juice and green chillies. Cook on medium heat for 2-3 minutes.
  11. Stir in dry roasted fennel seeds and Nigella seeds. Cover and cook till chicken is well done. Increase the heat and let it cook till oil separates and you get a thicker gravy.
Recipe Notes

It's time to tickle your taste buds 🙂

Share this Recipe
  1. Jenu says:

    I’ll give this a sure try after the Advent !! You know my cooking talents – I shall call you before I attempt this !!

  2. Mareena Jerrish says:

    Jenu, Hope that call comes soon 🙂

  3. anonymous says:

    I tried this last weekend. It’s so good with rice and I will try it again soon. Awesome Curry.
    Thank you Mareena & Awaiting your Malabar fish curry recipe!

  4. Mareena Jerrish says:

    The availability of good fish is an issue I am facing here.That’s why you dont find any seafood recipes in my blog. I’ll try and put some recipes as soon as possible.. Thanks for your feedback 🙂

  5. Miranda says:

    Hi Aunty, the problem with me was however hard I tried to bring in a different taste for chicken curry, I used to fail. But Chicken Achaari was a success and Ranjit loved it. Thanks for this recipe.

  6. Mareena Jerrish says:

    You are most welcome Miranda.. 🙂

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