Chicken Achari

One more in Achari Tales…chicken achari…simply awesome!!! 
Did I tell you that I have found this magic masala in Internet, which can be added to almost any Indian dish and results in awesome output. It is so hit in my family that I have prepared and stocked this masala in my pantry, making a delicious and different dish is just matter of time now.


Achari Masala

  • Cumin seeds – 1 tsp
  • mustard Seeds – 1 tsp
  • Saunf or mouri – 1 tsp
  • Ajwain – 1 tsp
  • 5-6 whole Black Pepper

For Cooking

  • Chicken – 1 kg
  • Ginger Paste – 1 tbsp
  • Garlic Paste – 1 tbsp
  • Onion  – 3, chopped
  • Tomato – 4, pureed
  • Green Chili – 5, chopped
  • Kashmiri Chili Powder – 1 tsp
  • Baby potatoes – 5, washed with skin
  • Salt, Turmeric – as required
  • Coriander leaves for garnishing

Dry roast all the achari masala ingredients, when cool, grind and store in a airtight container. Use required quantity.
 Dry marinate the chicken with half of this achari masala for about an hour.

 Heat mustard oil in the pan. Add ginger n garlic paste. Saute for a minute and add marinated chicken and baby potatoes. Toss it well so that the fried ginger garlic paste is coated well to the chicken. 

Cook the chicken for about two minutes then add chopped onions. Stir till onions get soft.

Make a puree of 4 tomatoes and add to the chicken. Mix well.

Cook for 3-4 minutes and then add remaining achari masala, salt, kashmiri chili powder and turmeric. Mix well. 

Chicken would have released some water by now. Add 1 cup of hot water (more, if you want more gravy).Cook covered till the chicken and potatoes are cooked.

When the chicken is almost done add chopped green chilies. Check the seasoning.

Goes best with Chapati.