Chicken Achari
This can often be quite an oily dish, but in this recipe I’ve cut down on the oil considerably. It’s quite a dry curry but you can make extra gravy by adding oil or water.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 500 g (1 lb) chicken breasts, cubed
  • 1 tbsp lemon juice
  • ½ tsp sugar
  • 4 green chillis, slit down the middle
  • 4 tbsp vegetable oil or ghee
For the marinade
  • 1 onion, grated
  • 1 tbsp garlic & ginger paste
  • 125 ml (4 fl oz) plain yoghurt
  • ½ tsp chilli powder
  • ½ tsp salt
  • ¼ tsp turmeric
For the masala
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • ½ tsp fennel seeds
  • ½ tsp kalonji (nigella) seeds
  • 2 cloves
Instructions
  1. Mix the chicken and marinade ingredients in a large bowl. Place in the ‘fridge to marinate for 30 minutes.
  2. Toast the masala ingredients in a pan over a medium heat for about 1 minute.
  3. Place the toasted seeds on a piece of kitchen paper and fold to form a pouch. Crush the seeds lightly with a rolling pin, then put to one side.
  4. Heat the oil in a pan and stir-fry the chicken with its marinade for about 15 minutes. Keep scraping the bottom of the pan to dislodge the caramelising onions.
  5. After 15 minutes or so add in ¼ cup (4 tbsp) of water, the lemon juice, the crushed seeds and the sugar. Stir well. Add the chillis, cover and cook for a further 5 minutes.
  6. Before serving, add more water if needed and bring to the boil.
Titli's Tips
To make more gravy you can either double the amount of oil you use at the beginning, or add more water at the end. The onion in the recipe will help to thicken the gravy.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 312 15%
Calories from Fat 170
Total Fat 18.9g 29%
Saturated Fat 3.5g 17%
Unsaturated Fat 14.2g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 7.4g 2%
Dietary Fibre 1.3g 5%
Sugars 3.4g
Protein 28.7g 57%
Cholesterol 84.2mgs 28%
Percent Daily Values based on a 2,000 calorie diet.