Achari Chicken Curry Tangy Indian Chicken Recipe

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Achari Chicken Curry Tangy Indian Chicken
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Ingredients:

Directions:

  1. Slit the green chilies and soak them in thelemon juice. Keep aside.
  2. Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
  3. Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
  4. Add ginger-garlic paste and haldi...roast well.
  5. Now put in the chicken pieces and roast on high flame till well browned.
  6. On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
  7. Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
  8. 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.
  9. 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!
  10. Serve with naan roti or basmati rice, and a veggie side-dish.
  11. Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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