Spicy and tangy chicken achaari is a twist on authentic Indian chicken curry!
It has been a while that I was away! It’s high time to make a come-back and remind all my readers that I still exist and will do so till I have a good life with a good cup of coffee!
I can’t say I was too busy to even visit my blog and post an article; it’s just that the long absence had made me quite numb as well as lazy to complete a write-up and share it. Plus there is something more.
The actual reason was that I was away from home for some time and was enjoying my very first trip abroad! And that too to a beautiful country – Greece! Though it was an official trip, I adored every moment of it. The beauty of Greece will mesmerize even the most reluctant tourist, so you can imagine how a crazy traveler like me was soaked up in its splendor. And being a foodie I was totally knocked out by their cuisine! I have promised to myself that I will try my hand on each of their delicacies I loved – starting fromSouvlaki, lamb Kleftiko, Greek pies, Quiche and so on –the list will be endless but I will surely make it!
I have been back home for couple of weeks now but still in that phase of virtual travel reminiscing every bit of my trip. Haven’t started my Greek culinary journey yet but I have been cooking a lot (deprived of cooking for a whole month!) mainly my own home food and thought of sharing one of that today.
This is a tangy chicken dish which can be an ideal appetizer and can also be a good substitute of regular kebabs. I particularly love the sour and spicy combination of this typical Indian Achari (which literally means ‘pickled’) Chicken. Hope you will like it too!
Pickled Chicken... or Chicken Achaari
Serves: 4 servings
- Chicken – 1 Kg, cut it into pieces as you like
- Ginger paste – 1 tbsp
- Garlic paste – 1 & ½ tbsp
- Red chili powder – 2 tsp or depending on your taste
- Cumin powder – 2 tsp
- Coriander powder – 1 & ½ tsp
- Lemon juice – 10 to 12 tbsp (approximately 3 lemons)
- Dry mango powder – ½ tsp
- Green chilies – 2 to 3, cut into half lengthwise
- Salt to taste
Whole spices for tempering
- Cumin seeds – 2 tsp
- Nigella seeds (onion seeds) – ½ tsp
- Dry red chilies – 4
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Oil – 4 to 5 tbsp
- Curry leaves – 5 to 6
- Wash and pat dry the chicken to get rid of any excess water.
- Place the chicken in a big bowl and add all the ingredients except the one for tempering. Mix all the ingredients well with the chicken and keep it marinated for an hour preferably in the refrigerator.
- After an hour, heat oil in a skillet. Add the curry leaves and all the whole spices mentioned under tempering. Let them crackle for a minute.
- Then add the marinated chicken with all the marinated liquid. Sauté on high heat for a minute.
- Now lower the heat to minimum and cover the skillet to cook. Stir every five minutes to avoid sticking.
- You need not add water as the chicken will cook in its own liquid, but if it sticks too much then add water in splashes, not too much at a time.
- Remove from heat when the chicken is totally cooked. Garnish with few curry leaves and serve hot.