Recipe for 'ACHARI CHICKEN CURRY'...nice and different!
17 Sep 07 04:50:51 AM comments rss: 
"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life."
 Georges Blanc, Ma Cuisine des Saisons
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ACHARI CHICKEN
This recipe is easy, full of flavour...and has no store-bought masala mix. I avoid these mixes because they have preservatives and additives.
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Ingredients:
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Chicken - 1 (700-800gms), cut into pieces
Onions - 3 / sliced fine
Tomatoes - 3 / chopped fine
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Yogurt (curd) - 3 tbsp/thick
Kalonji - 1 tsp
Methi dana - 1/2 tsp
Whole Zeera - 1 tsp
Saunf - 1 tsp
Bhuna Zeera Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Haldi - 1/2 tsp
Green chilies - 2-3/ to taste
Lemon Juice - of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish
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Method:
- Slit the green chilies and soak them in thelemon juice. Keep aside.
- Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
- Add the kalonji + methi dana + Whole  Zeera + Saunf. Mix well.
- Add ginger-garlic paste and haldi...roast well.
- Now put in the chicken pieces and roast on high flame till well browned.
- On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
- Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
- Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
- Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve hot with rotis, naan or rice. ENJOY!!
 
I prefer to keep everything ready before I actually start cooking.Â
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