Name: Achari Chicken Masala.. recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Chicken 1 1/2 kg; Curd 2 cups; Ginger garlic paste 1 tbsp; Ripe tomatoes large 2; Lemon pickle or mango pickle 1 tbsp; Chilli powder 1 tbsp; Turmeric 1/2 tsp; Salt to taste; Onions finely chopped large 2; Coriander leaves chopped a handful; Curry leaves few; Mustard seeds 1 tbsp; Oil or ghee 4 tbsp; FOR THE HOMEMADE ACHARI MASALA:; Coriander seeds roasted 1 tbsp; Cumin seeds roasted 1 tbsp; Fenugreek seeds roasted (methi dana) 1 tsp; Black mustard seeds roasted 1 tsp

ABOUT Achari Chicken Masala.. RECIPE

This one is a show stopper for sure. It is so very yummy in taste. The color itself describes it's beauty and the taste as well. Made with pickle masala and some other spices which undoubtedly makes it a unique dish that can be relished with rice as well as parathas or simple rotis. Can be made with curd or tomatoes or both. This version has both of them to give the curry it's richness and taste. It is a bit on the spicy side too.

Ingredients Serving: 6

Chicken 1 1/2 kg
Curd 2 cups
Ginger garlic paste 1 tbsp
Ripe tomatoes large 2
Lemon pickle or mango pickle 1 tbsp
Chilli powder 1 tbsp
Turmeric 1/2 tsp
Salt to taste
Onions finely chopped large 2
Coriander leaves chopped a handful
Curry leaves few
Mustard seeds 1 tbsp
Oil or ghee 4 tbsp
FOR THE HOMEMADE ACHARI MASALA:
Coriander seeds roasted 1 tbsp
Cumin seeds roasted 1 tbsp
Fenugreek seeds roasted (methi dana) 1 tsp
Black mustard seeds roasted 1 tsp

Instructions

In a deep wok or kadai, heat the oil or ghee.
Add the mustard seeds and the curry leaves.
Let them splutter for a while, then add the ginger garlic paste along with the chicken.
Saute it for 2 to 3 mins and then add all the masalas along with the pickle too.
The masalas listed under achari masala should be roasted one by one and then powdered.
Add a tbsp of this mix into the wok.
Cover and simmer for 10 to 12 mins. Then add the whipped curd and the tomatoes.
Flame should be low.
After we add the curd and the tomatoes, water gets released.
So do not add any water and the chicken gets cooked in it's own juices.
Thickness of the gravy can be according to one's own wish.
In about 30 to 35 mins, it will be ready to serve.
Garnish with coriander and serve hot with rice or rotis.

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