Achari chicken curry
Time to cook
30 minutes
Difficulty
Medium
Serves
2
A delicious and tangy curry that is prepared using yogurt, stuffed chilies, tomatoes, and pickling spices.
Ingredients
Cold Pressed Olive Oil
1.5 tbsp
Chicken Breast
3 breast
Red Chilli Powder
1 tsp
Coriander Powder
1 tsp
Chaat Masala
1 tsp
Chicken Cube
0.5 cube
Fennel Seeds
1 tsp
Kalonji Seeds
2.5 tsp
Red Chilli Flakes
0.5 tsp
Coriander Seeds
0.25 tsp
Salt
0.25 tsp
Fenugreek Seeds
0.25 tsp
Curd
1.5 tbsp
Ginger Garlic Paste
0.25 tbsp
Canned Tomatoes
6 tbsp
Picador Chillies
1.5 chilli
Cumin Powder
0.25 tsp
Fennel Seeds
0.25 tsp
Dry Mango Powder
0.25 tsp
Chaat Masala
1 tsp
Kalonji Seeds
1 tsp
Curd
1 tsp
Step-by-step instructions to cook
Prep
Wash the chilies and slit them to form a pocket.
Stuff the chilies with a mix of curd, cumin powder, fennel seeds, dry mango powder (amchur), chaat masala, and kalonji seeds.
Cooking
Heat oil in a large kadai (wok).
Add chicken, red chili powder, coriander powder, chaat masala, chicken cube, fennel seeds, kalonji seeds, red chili flakes, whole coriander seeds, salt, fenugreek seeds, curd, ginger garlic paste, and canned tomatoes.
Mix everything well, cover, and cook on medium heat for 10 minutes.
After 10 minutes of cooking the chicken, remove the lid and place the stuffed green chilies on top.
Cover with the lid again and continue cooking for another 10 minutes or until the chicken is fully cooked.
Once done, remove from heat, mix well and serve.
Nutrition information
(per serving)
Carbs
5.7
Proteins
15.0
Fats
6.8
Fiber
2.0
149
kcal
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