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Achari Chicken / Achari Mirch (Base Free / From Scratch)
Chicken cooked with pickling spices, tomato and chilli

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Achari Chicken / Achari Mirch (Base Free / From Scratch)

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Ingredients

Adjust Servings:
2-3 tablespoons Oil (Vegetable)
2 cracked Cardamom (Pods)
1 Bay Leaf
2 Finger Chilli - Green
2 Kashmiri Chillies (dry)
1 teaspoon Cumin (Seeds)
1/2 teaspoon Fennel (seeds)
medium (aprox 125g) Onion (brown/white)
1 tablespoon Garlic & Ginger Paste
2 tablespoons Tomato (Paste)
1-2 teaspoon Chilli (Powder)
1 teaspoon Mix Powder / Curry Powder
1 teaspoon Coriander (Powder)
1 teaspoon Amchoor Powder (dried mango powder)
1 teaspoon Kashmiri Chilli (Powder)
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 teaspoon Turmeric (Powder)
1/2 teaspoon Salt
1/4 teaspoon Cumin (Powder)
200ml Water
1 Tomato (Slices)
2 tablespoons Pataks - Garlic Pickle
1/4 cup Coriander (Fresh/Chopped)
2 teaspoons Lemon
3 tablespoons Yoghurt (Plain)
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/4 teaspoon Asafoetida (hing)

A medium hot curry sauce with fresh coriander, lemon juice and Indian pickle

Features:
  • Heat 3/5
Cuisine:

Ingredients

Directions

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A medium hot curry sauce with fresh coriander, lemon juice and Indian pickle

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Steps

1
Done

heat the oil on low/medium and add the cardamom pods, bay leaf, green chillies, dry Kashmiri chillies, fennel and cumin seeds, . Continue to fry until bubbles appear around the spices

2
Done

add the onions and fry for 2-3 minutes until they start to brown and soften

3
Done

stir in the garlic and ginger paste, stir through and fry for around 30 seconds until the bitter smell disappears

4
Done

add the tomato puree and fry out for 30 seconds before adding the chilli powder, mix powder, coriander powder, amchoor powder, Kashmiri chilli powder, dry methi leaves, turmeric powder, salt and cumin powder and fry for a couple of minutes adding a little water if required

5
Done

add half of the water, stir through then reduce for a minute before adding the rest and reducing again for a minute or two

6
Done

add in the tomatoes, mango/garlic pickle, fresh coriander and lemon and stir through

7
Done

add the yoghurt and meat and stir to coat to prevent drying out

8
Done

finally add the Asafoetida (Hing) and allow to reduce until the oil separates and the meat is cooked through if you have used raw meat

9
Done

decorate with some fresh coriander and sliced red chillies

Josh

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Chicken Ceylon (British Indian Restaurant Style / BIR)
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Tarka Dhal
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Chicken Ceylon (British Indian Restaurant Style / BIR)
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Tarka Dhal

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