Chicken Achaari

Ingredients: (serves 4 - 6)

Chicken     --   ¾ kg
Yogurt       --   ¼ cup
Onions       --   2 medium
Ginger        --   1½ inch piece
Garlic         --   8 - 10 cloves
Tomatoes --   3 medium
Turmeric Powder -- 1 tsp
Kashmiri chilly powder --   1tsp
Salt            -- as required
Oil              --   2 tbsp
Coriander Leaves / Spring onions -- For garnishing

To grind:

Red chillies, dry   --   5
Fenugreek seeds  -- 1 tsp
Kalonji                     --   1 tsp
Mustard seeds      --  1 tsp
Cumin Seeds         --   ½ tsp
Cinnamon              --   1 inch stick
Fennel seeds         --   1½ tsp
Cloves                     --   3

Preparation:

Cut, wash and drain the chicken. Marinate it with salt, yogurt and ½ tsp turmeric powder .

Dry roast the spices. Let it cool and grind it to a coarse powder. Set aside.

Puree the tomatoes and keep aside.

Heat oil in a heavy bottomed pan. Add onions, grated ginger and minced garlic sauté on medium heat until the onions are golden brown. Add the coarsely ground spice powder. Saute for another minute and make sure that the spices do not stick on to the pan.

Add the marinated chicken pieces & cook on high heat till the chicken the well coated with the masala. Add the tomato puree,remaining turmeric powder and the chilly powder and salt. Mix well. (In the pictured one, I did add 1/4 of a capsicum, cubed along with the tomato puree, just because I had that left over and did not want to waste. That is a totally optional choice. It slightly gives a different flavour - but not a big difference)

Cook at medium heat till oil appears on the sides.

Add about 2 cups of boiling water, mix well and let the chicken cook completely with the lid on.Once the chicken is done, open the lid and let the gravy thicken as to reach  the required consistency. If you need more gravy, add more boiling water. This one is usually a semi-gravy preparation

Garnished with chopped coriander leaves / spring onions.

Serve hot with rice or pulav.

Recipe Courtesy: Ecurry