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### Instructions for Making Achari Chicken
Making **Achari Chicken** involves sautéing the spices, marinating the chicken in flavorful pickling spices, and simmering everything together for a rich, aromatic curry. Here’s how to prepare it:
#### **Step 1: Prepare the Achari Spice Mix**
1. **Toast the seeds**: In a dry skillet over medium heat, toast the **mustard seeds**, **cumin seeds**, **fennel seeds**, **fenugreek seeds**, and **nigella seeds** (if using). Stir frequently for 1-2 minutes, until the spices become aromatic and slightly darker. This helps release their essential oils and enhances the flavor.
2. **Grind the spices**: Transfer the toasted spices to a spice grinder or mortar and pestle and grind them into a coarse powder. If you don’t have a grinder, you can use pre-ground spices, but freshly ground spices give the best flavor.
#### **Step 2: Marinate the Chicken**
1. **Prepare the chicken**: Cut the chicken into bite-sized pieces and place it in a mixing bowl.
2. **Season the chicken**: Add a pinch of salt and about half of the **achari spice mix** (reserve the rest for later) to the chicken. Rub the spices into the chicken to coat each piece evenly.
3. **Marinate**: Allow the chicken to marinate for at least 15-30 minutes (or up to overnight in the fridge for maximum flavor).
#### **Step 3: Cook the Chicken**
1. **Heat the oil**: In a large pan or skillet, heat the **oil** over medium-high heat. Add the **finely chopped onions** and sauté until golden brown, about 5-6 minutes. The onions should become soft and caramelized, which brings a deep flavor to the dish.
2. **Add the ginger-garlic paste**: Add the **ginger-garlic paste** (or fresh ginger and garlic) to the onions, along with the slit **green chilies**. Stir and cook for 2-3 minutes until fragrant.
3. **Add the tomatoes**: Stir in the **pureed tomatoes** (or tomato puree) and cook for about 5 minutes, until the tomato mixture thickens and releases oil from the sides.
4. **Add the marinated chicken**: Add the marinated chicken to the pan and cook for about 7-10 minutes, until the chicken is browned on all sides.
#### **Step 4: Add the Sauce and Simmer**
1. **Combine the sauce ingredients**: Lower the heat to medium and add the **whisked yogurt**, **remaining achari spice mix**, and a little **water** to the pan. Stir well to combine, ensuring that the yogurt doesn’t curdle. If the gravy looks too thick, add more water to reach your desired consistency.
2. **Simmer**: Cover and cook the chicken for 15-20 minutes, allowing the flavors to meld together. The chicken should be fully cooked, tender, and the gravy should be rich and thickened. Stir occasionally to ensure it doesn’t burn.
#### **Step 5: Garnish and Serve**
1. **Garnish**: Once the chicken is cooked through, taste and adjust the seasoning with additional salt or **lemon juice** if needed. Garnish the **Achari Chicken** with freshly chopped **coriander leaves** (cilantro) for freshness and color.
2. **Serve**: Serve your **Achari Chicken** hot with steamed **basmati rice**, **naan**, or **roti**. You can also pair it with a side of **raita** (yogurt with cucumber) to cool down the heat.
### Tips for Perfect Achari Chicken
– **Spice level**: Adjust the amount of **red chili powder** and **green chilies** depending on your spice tolerance. You can always add more heat later, but it’s hard to reduce the spice once it’s added.
– **Tender chicken**: For the most tender chicken, use **chicken thighs** as they have more fat and flavor compared to chicken breasts. You can also marinate the chicken longer for deeper flavor.
– **Pickle spices variation**: Feel free to experiment with different pickle spices like **carom seeds (ajwain)** or **black salt** for a more authentic touch. Some versions of **Achari Chicken** even include a spoonful of actual pickle for an even stronger flavor.
– **Creamy sauce option**: If you prefer a richer sauce, you can add a tablespoon of **cream** or **coconut milk** towards the end of cooking for added richness.
– **Make it ahead**: Like most curries, **Achari Chicken** tastes even better the next day as the flavors have had time to develop. It’s a great dish to make ahead and refrigerate for up to 2-3 days.
### Why You’ll Love Achari Chicken
1. **Tangy, Spicy Flavor**: Achari Chicken delivers the bold, tangy flavors of Indian pickles, with a delicious kick from mustard seeds, fennel, and other spices. The tanginess from **aamchur (dry mango powder)** and **lime** makes it refreshingly different from your standard curry.
2. **Aromatic and Bold**: The combination of the toasted spices, garlic, ginger, and onion creates an irresistible aroma that will fill your kitchen and leave everyone craving a taste.
3. **Easy to Make**: Despite its rich flavor profile, this dish is straightforward to prepare, requiring just a few key ingredients and spices that are easy to find at any grocery store.
4. **Versatile**: You can make **Achari Chicken** as spicy or mild as you like, and it pairs perfectly with **rice**, **naan**, or even **cauliflower rice** for a low-carb option.
### Conclusion
**Achari Chicken** is a perfect example of how a few simple spices can transform an ordinary chicken curry into an extraordinary dish. With its tangy, spicy, and aromatic profile, it’s an easy-to-make yet showstopping meal that will impress your family or guests. Whether you’re new to Indian cuisine or a seasoned lover of bold flavors, this dish will quickly become a favorite in your recipe collection.
So, roll up your sleeves and dive into the world of pickling spices with this deliciously tangy **Achari Chicken**. It’s a flavorful adventure you won’t want to miss!
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