Boneless Chicken Achari Recipe
pakistaneats
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.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian, Pakistani Cuisine
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)
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.