Chicken Achari
Spiced Indian chicken cooked with bold pickle spices, tomatoes, and peppers for a tangy, aromatic curry. A restaurant-style dish that's flavorful and surprisingly quick to prepare.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Cut chicken breasts into 1-inch cubes and set aside.
Step 2
In a small bowl, combine cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds.
Step 3
Heat oil in a large skillet over medium-high heat. Add the seed mixture and dried chilies; toast for 1-2 minutes until fragrant.
Step 4
Add sliced onions and sauté until golden brown, about 5 minutes.
Step 5
Stir in minced garlic and ginger, cook for 1 minute until aromatic.
Step 6
Add red chili powder, turmeric, and coriander powder; stir well to coat onions.
Step 7
Add cubed chicken and cook for 3-4 minutes, stirring occasionally until lightly browned.
Step 8
Pour in diced tomatoes with juice and add salt. Stir to combine.
Step 9
Reduce heat to medium-low, cover, and simmer for 12-15 minutes until chicken is cooked through.
Step 10
Add chopped bell pepper and cook uncovered for 3 minutes until pepper is tender-crisp.
Step 11
Stir in garam masala and taste for seasoning. Adjust salt and spices as needed.
Step 12
Garnish with fresh cilantro and serve hot with rice or naan.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon
- measuring spoons
- measuring cups
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