Ingredients;
500 g Chicken (I used 4 pieces of chicken breast)
¼ cup Mustard oil
1 & 1/2 tbsp panch pooran masala (fenugreek seeds, kalwanji (nigella) seeds, mustard seeds, cumin seeds and fennel seeds)
1 large onion
1 cinnamon stick
4-5 green cardamoms
6-7 cloves
3 bay leaves
2 medium tomatoes chopped
2 tbsp Ginger garlic crushed
1 tsp salt (to taste)
1 & ½ tsp Red chilli powder
½ tsp Turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp Dried-mango powder Amchoor.
4-5 Green bullet chillies
¾ cup whisked Yogurt
1 tsp Kashmiri chilli powder (optional)
Method
Heat up mustard oil in a pan over
Once the oil is hot, add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds, and nigella seeds, and let them crackle for 10 seconds.
Add onions and fry until translucent.Stir frequently at regular intervals.
Add whole spices bay leaves, cinnamon stick, cloves, and green cardamoms. And sauté with onions for few seconds.
Add tomatoes and salt, chill powder, cumin powder, turmeric & coriander powder. Give it a mix and cook until tomatoes are softened.
Add the chicken pieces and crushed ginger garlic. Give it a good mix , cover and cook until all water releases. It will take around 5-6 minutes.
Remove the lid and add Kashmiri red chilli powder and whisked yogurt. Mix and cook until chicken is fully tender and oil separates from gravy.Stir a few times while cooking.
Meanwhile slit the bullet green chilli from the midfield and add 1/4 tsp of aamchoor powder.
Once achari chicken is ready, place green chillies on top and cover for another five minutes.
Achari chicken is ready to serve Garnish with chopped coriander. Serve hot with chappti or boiled rice.
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