Indian
Indian - Curries and Gravies
North Indian Achari Chicken Curry
Chef's Menu Description
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 500g chicken thighs, cut into bite-sized pieces
- • 2 tbsp mustard oil
- • 1 tsp mustard seeds
- • 1 tsp fennel seeds
- • 1/2 tsp nigella seeds (kalonji)
- • 1/2 tsp fenugreek seeds
- • 1 tbsp ginger-garlic paste
- • 1/2 cup yogurt, whisked
- • 1 tsp red chili powder
Preparation Steps
1
Phase 1
Mix the chicken with the yogurt, ginger-garlic paste, red chili powder, and salt; rest for 30 minutes.
2
Phase 2
Heat the mustard oil until it just smokes, then splutter the mustard, fennel, nigella, and fenugreek seeds.
3
Phase 3
Add the marinated chicken and sear on high heat for 5 minutes.
4
Phase 4
Lower the heat, cover, and simmer until the chicken is tender and the gravy thickens, about 20 minutes.
5
Phase 5
Bhunao on high heat until the oil separates at the edges and serve hot with roti or rice.