ACHARI CHICKEN – Chicken Curry simmered in pickling spices

November 7, 2013

And the Celebration continues….
It is a special week. 

A simple man with simple needs.   He loves gadgets, teaches the boys ‘Raspberry Pi'(I thought that was such a funny name for a computer). He smiles when I get mad at him.  I don’t remember him getting mad with either of us, the boys or me. He is so good at surprises. 

A couple of years ago, he had a limo pick us up and we went on a surprise tour around San Francisco in a Helicopter, and I fell in love with the city and my Hubby all over again.  

With a calm demeanor, a smile always, ability to make anyone feel better and an immense talent to make me feel good when I am low, all comes natural to him.  A private person, so you can imagine his embarrassment when he reads this post..:).Happy Birthday Hon!!

When I ask him what he wants for his birthday dinner, it’s always his mom’s Chicken and Puri.  It is by the way the easiest chicken to make and so tasty.  Has 5 ingredients and I can make in a jiffy, but that’s for another post.  For now, this is a curry we all love. 
A dish which is simmered in spices and tastes like no other Indian curry. I use my home made garlic pickle, but you could use store bought ones, which are great too. It is cooked in spices that are used for Indian pickle.  A very fragrant and spicy dish.  If you love heat and want to eat something unique, this is for you.  

ACHARI CHICKEN/Murg

Ingredients:

2 lbs whole chicken,cut into pieces bone in and skinless. Wash and pat dry.
2 large red onions finely chopped
3 tbsp fresh ginger-garlic paste
1/2 tsp turmeric
3 tomatoes pureed
1/2 cup chopped cilantro/coriander
2 tsp garlic pickle with oil(you could use store bought or make your own)
4 tbsp vegetable oil
Salt to taste
Water

Dry Spice Powder:
1 tsp fennel 
1 tsp mustard seeds
1 tsp meethi/fenugreek seeds
1 tsp cumin/jeera seeds
4 cloves
3 cardamom
1 inch cinnamon stick.
10 dried red chillies 

Method:

1.  In a flat bottomed pan, dry roast the dry spices on a very low flame.  Once you smell the spices and it’s browned a little, turn of the heat and let cool.  Powder it and keep aside.
2.  In a thick pan, add vegetable oil.  Add the onions and fry on medium heat for 2 minutes.  Then add the ginger-garlic paste and fry it until the onions are golden brown and add the chicken and brown it. 
3. Add some salt to the chicken after browning, add turmeric and tomato paste.  Let it bubble.
4. Add the ground spice mixture and 3 cups of water and cover and let cook on low heat.  
Once the chicken is cooked add the pickle and chopped cilantro and let it simmer for another 5 minutes.  The whole process takes around 30-40 minutes.  
Serve with rice, roti or Naan. 

ENJOY!!

Note:- You could use couple of tablespoons of mustard oil for this, tastes good.
You could leave the pickle out if you want.
Adjust the spice to your liking.
Double the spice mixture and you can keep it in a airtight jar and use whenever you want it. Goes so good with vegetarian dishes too.
The GARLIC pickle I made has 3 ingredients. Garlic+Tomato puree+Oil.  Simmer everything with plain red chilly powder and salt for 1 hour and you have your home made pickle.  

Hope you all are enjoying your week.  Have great weekend.  Do you have any plans, are you enjoying the weather?  It is beautiful in SF.  Any surprises by your partner you wanna share?? 

 Copyright 2013 – Food Fashion Party

Post navigation

← RAVA-NUTS LADDU – HAPPY DIWALI

PEPPER SPICED PUMPKIN DINNER ROLLS →