ACHARI CHICKEN RECIPE:

Simple and easy Achari chicken recipe you could make at home with no need to nip out for fancy elements. All you need are the same old component you will likely have except if you cook curry at domestic.
Achari chicken is a tangy chicken curry made the use of a unique combination of spices to provide it a taste profile feature of the pickles eaten throughout the Pakistani and Indian regions. you may use this to spice something, from meat to veggies to even lentils!
Achari chicken. The name of the dish gives the flavors aside. It’s highly spiced, and zesty and scents as aromatic because of the Achar pickle.
Achari chicken has all the equal components and strategies for cooking a clearly properly Karahi. The thick masala is made with onion and tomato (even though many recipes miss the tomato) and yogurt is introduced as a tenderizer. Yogurt is key as it balances the tartness from the pickling spices and cuts down on the zesty detail of a piece. We’re using spices that cross on your favored achar including fennel seeds, mustard, nigella (kalonji), and fenugreek (methi dana) seeds. while coarsely overwhelmed (minus fenugreek), they release the aroma and flavor that provides that authentic Achari flavor to the Karahi.
The yogurt makes the gravy thick which allows coat all of the chicken portions lightly. Tailor the warmth to your requirement by the usage of touch much less of the whole red chilies and the chili powder. Like some other meat dishes, if this is made a little in advance the flavor develops and is a lot nicer.
SERVE WITH ACHARI CHICKEN:
  • NAAN
  • ROTI
  • GREEN PEAS PULAO
  • RAITA
NUTRITIONAL VALUE:

per serving:
  • Calories 308 
  • Total Fat 12.4g 19%
  • Saturated Fat 6.6g 33%
  • Cholesterol 126mg 42%
  • Sodium 524mg 22%
  • Total Carbohydrate 5.7g 2%
  • Dietary Fiber 1g 4%
  • Sugars 2.8g.
You might follow these recipes
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INGREDIENTS:

FOR GRINDING:

  • MUSTARD SEED                             1 TBSP
  • CUMIN SEED                                   2 TBSP
  • FENNEL SEED                                  1 TBSP

FOR BLENDING:

  • FENNUGREEK                                           1TSP
  • KALONJI  (NIGELLA)                               1 TSP
  • WHOLE RED CHILI                                   2TBSP
  • PEPRICA                                                      1TBSP
  • RED CHILI POWDER                                 1TBSP

FOR CHICKEN :

  • CHICKEN                               1/2 KG
  • SALT                                       TO TASTE
  • OIL                                          1/2 CUP
  • TURMERIC POWDER          1 TSP
  • YOGURT                                1 CUP
  • TOMATO PUREE                  2 TBSP
  • VINEGAR                              1TBSP
  • ONION PASTE                      1/2 CUP
  • GARLIC PASTE                    1/2 TSP
  • WATER                                  1 CUP
  • GREEN CHILI                       5 PIECES(FOR GARNISH)

RECIPE:

  • GRIND THE GRINDING INGREDIENTS UNTIL POWDER FORMS.

  • BLEND THE BLENDING INGREDIENTS.

  • NOW HEAT THE OIL, AND FRY THE ONION PASTE UNTIL LIGHT BROWN.

  • THEN ADD IN GARLIC PASTE AND STIR FRY.

  • THEN ADD CHICKEN AND FRY IT FOR2 MIN.

  • NOW ADD GRIND MASALA  AND BLENDED MASALA.
  • MIX IT WELL.
  • THEN POUR THE TOMATO PUREE, YOGURT VINEGAR SALT TURMERIC POWDER.
  • COMBINE ALL THINGS WELL.
  • NOW ADD  THE WATER AND COOK IT ON LOW FLAME UNTIL CHICKEN TENDER AND OIL SEPARATE.
  • NOW, TAKE A DISH AND POUR THE CHICKEN INTO IT.
  •  NOW GARNISH IT WITH GREEN CHILI.
  • SPICY ACHARI CHICKEN IS READY.
  • ENJOY IT.
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