Achari Chicken Curry Recipe (Chicken with Pickling Spices)

whiskaffair.com

scarfa

2 pounds skinless, bone-in chicken (1 kg, cut into 1 and ½ inch pieces and rinsed)

5 tablespoons mustard oil (or any other cooking oil)

¼ teaspoon fenugreek seeds (methi dana)

½ teaspoon fennel seeds (saunf)

½ teaspoon mustard seeds (sarson)

½ teaspoon cumin seeds (jeera)

¼ teaspoon nigella seeds (kalonji)

2 cups thinly sliced onions

2 teaspoons ginger garlic paste

¼ cup tomato paste (or ½ cup canned tomato puree)

3 tablespoons achari masala spice mix

2 teaspoon salt (or to taste)

1 teaspoon Kashmiri red chili powder

1 cup plain yogurt (dahi)

1 teaspoon all-purpose flour (maida)

1 tablespoon lime juice

1 tablespoon masala from pickle (I generally use the masala from the ready mango pickle.)

2 tablespoons chopped cilantro (fresh coriander leaves) (for garnishing)

Directions at whiskaffair.com

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