Achari Chicken
A takeaway-style achari chicken with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G3 Simple Fried Base
300 ml (1–2 portions) · 15 minutes · Simple
Key ingredients
1 tbspn oil · 100 gm onion (prepared weight) · 1 tspn garlic (finely chopped) · 1 tspn ginger (finely grated) · 2 tbspn chopped tomatoes · 2 heaped tspn tomato purée · +6 more
Ingredients
- 100ml Simple Fried Base Sauce
- 1 tspn green chilli
- 1 portion pre-cooked chicken
- ¾ tspn amchoor powder (mango powder)
- 1 tbspn oil
- ¼ tspn salt
- ½ tspn fennel seeds
- 1 tspn mustard seeds
- ¼ tspn turmeric
- ¼ tspn fenugreek powder
- ¼ tspn hot chilli powder
- 2 tbspn yogurt
- ¼ tspn ground cumin
- ½ tspn Chat Masala (optional)
- ¼ tspn ground coriander
- Freshly ground black pepper
Method
- 1
Chop the onion.
- 2
Deseed and chop the green chilli.
- 3
Crush the fennel seeds to a powder in a pestle and mortar.
- 4
Heat the oil in a suitable pan and cook the onion and green chilli, stirring regularly, for .
- 5
Stir in the amchoor powder, chilli powder, ground coriander, methi, fennel powder, turmeric and ground cumin and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 6
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Reduce the heat and stir in the evaporated milk and (optionally) a little more amchoor powder to taste (maybe ¼ - ½ tspn), and cook for .
- 8
Serve with rice and garnish with a little freshly chopped coriander.