Chicken Achari | Indian Spiced Spicy & Tangy Chicken Stir Fry
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
 
Ingredients
For marinating chicken:
  • Chicken thigh – 500 gms, skinless & boneless
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Turmeric powder - ¼ tsp
  • Kashmiri red chilli powder – ½ tsp
  • Regular hot red chilli powder - ½ tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Lemon juice – 4 to 5 tbsp (approximately 2 lemons)
  • Dry mango powder – ½ tsp
  • Green chilies – 2 to 3, cut into half lengthwise
  • Salt to taste
  • Fresh coriander leaves to garnish
Whole spices for tempering
  • Cumin seeds – 1 tsp
  • Kalonji/Nigella seeds/onion seeds – ¼ tsp
  • Dry red chilies – 4
  • Mustard seeds – ½ tsp
  • Fenugreek seeds – ¼ tsp
  • Oil – 4 to 5 tbsp
  • Curry leaves – 6 to 8
Instructions
  1. Cut each chicken thigh filet into 2-inch cubes. Wash and drain out all the excess water.
  2. Take the chicken pieces in a large mixing bowl. Add all the ingredients listed for marinating - ginger paste, garlic paste, kashmiri & regular red chili powder, cumin powder, coriander powder, lemon juice, dry mango powder, green chilies and salt to taste.
  3. Mix all the spices & aromatics evenly with the chicken and keep it marinated for an hour preferably in the refrigerator.
  4. After an hour, heat oil in a wok/kadai or skillet. Once oil is warm, add the curry leaves and all the whole spices mentioned under tempering - cumin seeds, kalonji/nigella seeds, dry red chilies, mustard seeds and fenugreek seeds. Let them crackle for a minute.
  5. Then add the marinated chicken along with all the marinated liquid. Sauté the chicken on high heat for a couple of minutes until the chicken warms up.
  6. Now lower the heat to minimum, cover the kadai/skillet and let the chicken cook on low heat. Stir every five minutes to avoid sticking.
  7. You need not add water as the chicken will release a lot of water and cook in its own liquid, but if it sticks too much then add water in splashes, not too much at a time.
  8. Continue cooking the chicken until it is completely cooked through; it would take about 25 to 30 minutes on low heat.
  9. Check the doneness of the chicken by cutting it using your stirring spatula. Also check and adjust for seasoning if needed.
  10. Once your chicken achari is completely cooked, switch off the heat and transfer it to a serving platter. Garnish with freshly chopped coriander leaves and a few curry leaves and serve warm. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/08/chicken-achari/