Achari Chicken

  

Serves 6 people

 Ingredients

• Chicken - 1 (700-800gms), cut into pieces
• Onions - 3 / sliced fine
• Tomatoes - 3 / chopped fine
• Garlic Paste - 1 tbsp
• Ginger Paste - 1 tbsp
• Yogurt (curd) - 3 tbsp/thick
• Kalonji - 1 tsp (Nigella seeds)
• Methi dana - 1/2 tsp (Fenugreek seeds)
• Whole Zeera - 1 tsp (Cumin Seeds)
• Saunf - 1 tsp (Fennel seeds)
• Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
• Red Chilli Powder - 1/2 tsp
• Haldi - 1/2 tsp (Turmeric Powder)
• Green chilies - 2-3/ to taste
• Lemon Juice - of 1 lemon
• Salt to taste
• Fresh Coriander (Hara Dhania) to garnish

Directions

1. Slit the green chilies and soak them in thelemon juice. Keep aside.
2. Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
3. Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
4. Add ginger-garlic paste and haldi...roast well.
5. Now put in the chicken pieces and roast on high flame till well browned.
6. On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
7. Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
8. Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
9. Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
10. Serve with naan roti or basmati rice, and a veggie side-dish.