Boneless Chicken Achari Recipe
Chicken achari is a delicious, sharply flavored main that will add a lot of color to your dinner table. The recipe may come together in less than 40 minutes but it’s elevated enough to serve to guests.
Ingredients
- ¼ cup neutral oil canola/sunflower/vegetable
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon nigella seeds
- 1 pound (~450 grams) boneless chicken, diced
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 medium-sized yellow onion thinly sliced in half rings
- 1 teaspoon salt or to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder (preferably Kashmiri red chili powder)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 4 roma tomatoes crushed
- 1 tablespoon full-fat yogurt lightly whisked
- 1 tablespoon mixed pickle (optional)
Instructions
- In a heavy-bottomed pot, heat oil. Add whole spices (fenugreek seed, fennel seeds and nigella seeds) and fry on medium heat until aromatic.
- Add sliced onion and continue to fry on medium heat until evenly soft and brown, about 5-7 minutes.
- Lower heat and add crushed ginger and garlic. Fry for 30 seconds to 1 minute.
- Add ground spices and fry until they stop smelling raw. Deglaze the pan with a splash of water if needed.
- Increase heat to high and add crushed tomatoes. Mix well and stir on high heat until the oil begins to separate from the tomato-onion base.
- Add chicken and sear on high heat until no longer pink.
- Add ¼ cup water and bring to simmer. Partially cover the pot and let the chicken cook for about 10 minutes.
- Lower heat and add in whisked yogurt. Mix well.
- Remove from heat and stir in mixed pickle if using.