Achaari Chicken Curry (Chicken Pickle Curry)

Submitted by: Sanam Mughal
Chicken and Pickle Curry

Serves: 5-7

Preparation time:
Cooking time:

Ingredients

1 whole Chicken approx 500 gms (chopped up)
3 Tomatoes (pureed)
1 cup Plain Yoghurt
1/2 tsp Ginger Powder
1/2 tsp Garlic Powder
Oil (few tablespoons to cook)
2 tbsp Garam Masala
Pinch of Kalonjee (Nigella seeds)
1/2 tbsp Saunf (aniseed)
2 tbsp Lemon Juice
1 tbsp Red chilli powder
Salt (to desired taste - approx 1 tbsp)
2 tbsp Dhaniya powder (coriander powder)
1/2 tbsp Haldi (Turmeric Powder)
6-8 Green Chillies (slit in the middle)
Fresh coriander

Method

For Achari Powder: Grind garam masala, powdered spices, saunf and Kalonjee.
Mix lemon juice, then add half of this achaar masala in the slit green chillies and keep aside. The other half is added to the yoghurt later.

For Gravy: Heat the Oil. Fry chicken pieces for 10 minutes, then add few drops of water and add garlic and ginger powder. Mix the remaining half of the achaari masala in the yoghurt now. Then add the yoghurt achaari masala to the fried chicken. Add tomato puree. Cook for 15-20 minutes. Add the slit green chillies once you see oil separating.
Cook for 5 minutes. Garnish with fresh coriander and serve with pitta, chappati or rice.
Serve with Parathas/Naans.

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