Chicken Achari

Ingredients

• •750g chicken breast, cut into bite-sized pieces
• •3 tablespoons vegetable oil
• •1 teaspoon mustard seeds
• •1 teaspoon fenugreek seeds
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 green chillies, slit
• •2 tablespoons pickle paste or mixed pickle masala
• •1 tablespoon turmeric powder
• •1 tablespoon red chilli powder
• •1 cup yogurt
• •to taste salt and pepper

Directions

1. 1Heat oil in a large pan over medium-high heat. Add mustard seeds and fenugreek seeds, let them crackle for 30 seconds.
2. 2Add chopped onions and cook until golden brown, about 5 minutes.
3. 3Stir in minced garlic, ginger, and green chillies, cook for 1 minute until fragrant.
4. 4Add turmeric powder and red chilli powder, stir well for 30 seconds to bloom the spices.
5. 5Add chicken pieces and stir-fry for 3-4 minutes until they start to turn white.
6. 6Mix in pickle paste and yogurt, stir well to combine all ingredients.
7. 7Reduce heat to medium-low, cover and simmer for 15-18 minutes until chicken is cooked through and sauce thickens.
8. 8Season with salt and pepper to taste, cook for another 2 minutes and serve hot with rice or naan.

💡 Fenugreek seeds can turn achari chicken bitter if scorched. Fry the whole spices only until aromatic, then move promptly to the onion and aromatics.

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