Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Achari Chicken Recipe
Delicious North Indian Chicken Curry cooked with pickling spices
Servings: 4
Calories: 276kcal
Equipment
Ingredients
- 1½ pounds chicken drumsticks skin removed
- 3 tablespoons oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon nigella seeds or onions seeds
- 4 dried whole red chilies
- 1 tablespoon garlic paste
- 2 tablespoons ginger paste
- 1 large yellow onion finely sliced
- 1½ tablespoons tomato paste
- ½ teaspoon ground turmeric
- 2 teaspoons Kashmiri red chilli powder
- ¼ cup water
- ¼ cup full fat yogurt lightly beaten
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt
- ¼ cup cilantro finely chopped for garnish
Instructions
- Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
- Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
- Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
- Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
- Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.
Video
Notes
Stovetop Recipe:
- Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
- Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chili powder, salt and mix well.
- Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium heat for 15 to 20 minutes or until the chicken is fully cooked.
- Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro. Add more salt to taste if needed.
Nutrition
Calories: 276kcal | Carbohydrates: 12g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1356mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 71mg | Calcium: 62mg | Iron: 3mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry