Achari Mirch (British Indian Restaurant Style / BIR)
Chicken cooked with pickling spices, tomato and chilli

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Achari Mirch (British Indian Restaurant Style / BIR)

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Ingredients

Adjust Servings:
2-3 tablespoons Oil (Vegetable)
2 cracked Cardamom (Pods)
1 Bay Leaf
1/2 teaspoon Fennel (seeds)
1 teaspoon Cumin (Seeds)
1" Cassia Bark (Cinnamon Stick)
2 Finger Chilli - Green
2 Kashmiri Chillies (dry)
medium (aprox 125g) Onion (brown/white)
1 tablespoon Garlic & Ginger Paste
2 tablespoons Tomato (Paste)
1 teaspoon Mix Powder / Curry Powder
1 teaspoon Chilli (Powder)
1 teaspoon Coriander (Powder)
1 teaspoon Amchoor Powder (dried mango powder)
1/4 teaspoon Turmeric (Powder)
1 teaspoon Kashmiri Chilli (Powder)
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1/4 teaspoon Salt
250ml Curry Base
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:
  • Base Gravy
  • 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, fennel seeds, cumin seeds, cinnamon stick, green chillies and dry Kashmiri chillies. 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 mix powder, chilli powder, coriander powder, amchoor powder, turmeric powder, Kashmiri chilli powder, dry methi leaves and salt and fry for a couple of minutes adding a little base if required

5
Done

add half of the base, 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

thecurrykid

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Chicken Ceylon (made from scratch)
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Methi Chicken (Base Free / From Scratch)

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