ACHARI CHICKEN BY DEPINDER CHHIBBER
Ingredients
500 gm Chicken Thigh Fillets (each fillet cut into 4-6pieces)
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2 tbsp Mustard Oil
Cooking Oil
1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
1/2 Tsp Black Caraway Seeds (optional)
1/2 Cinnamon Stick
2 Bay leaves
5 cloves
3 green cardamoms
1/4 tsp Asafoetida (optional)
1 tsp Kashmiri Chilli Powder
3-4 Tbsp Coriander Powder
1 tbsp Cumin Powder
1 tsp Turmeric Powder
1 tbsp Garam Masala Powder
1 tsp Amchur (Dried Mango Powder)
1 tsp Chaat Masala (optional)
1-2 green chillies (sliced into 2)
1 small red onion (chopped)
1 red onion (cubed)
2 tomatoes (chopped)
1/2 cup crushed tomatoes/passata
1 heap Tbsp Yoghurt
2 tbsp chopped ginger
2 tbsp chopped garlic (5-6 cloves)
1 capsicum (cubed)
Salt
Chicken Marinade (optional)
2 tbsp chopped garlic
2 tbsp chopped ginger
Juice of 1 lemon
1 tbsp yoghurt
Salt
Pepper
Marinade the chicken pieces in the marinade, ideally marinate for atleast 30 mins and cook in a preheated oven at 180 degrees for 15-20 mins or air fry at 180 degrees for 15 mins turning halfway.
In a pan heat the mustard oil and let it smoke, then add the cooking oil. Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1/2 tsp caraway seeds (optional), half a cinnamon stick, 2 bay leaves, 4 cloves, 3 green cardamoms, pinch of asafoetida and mix. Now add chopped ginger, garlic, green chillies and a red onion. Once the onions start to brown, add salt, chilli powder, coriander powder, cumin powder, turmeric powder, tbsp garam masala, amchur (dried mango powder), Chaat masala (optional).
Add in the chopped tomatoes, passata and mix. Add 1 tbsp yoghurt and simmer for 5 mins or so.
Continue to deglaze the pan with 1/4 cup of water to make sure it doesn’t stick to the base of the pan (I use a stainless steel, but you could use any non stick pan).
Add in your chicken and mix. Just before you’re about to turn the flame off add 1 red onion (cut in big squares) and 1 capsicum.
Garnish with fresh coriander and serve with Roti, Naan, rice, quinoa.