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Achari Chicken
Chicken cooked with pickling spices — mustard seeds, fennel, nigella and fenugreek for a uniquely tangy curry.
Ingredients
Instructions
Heat mustard oil until it smokes briefly to remove pungency.
Add all whole seeds and let them pop and splutter.
Add onions and cook until golden, add garlic and ginger.
Add turmeric and chilli powder, cook 2 minutes.
Add chicken and brown well.
Add yoghurt a spoonful at a time.
Add tomatoes and 200ml water, simmer 30 minutes.
Scatter with coriander — the pickling spices make this completely unique.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
