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Recipe: Achari Chicken
Boneless chicken 1 1/2 kg
Dahi 1 1/2 kg
Ginger paste 2 tbsp
Garlic 1 tbsp
Tamarind juice 1 1/2 cup
Red chilly powder 1 tbsp
Red dried Kashmiri chilly 6
Aamchur 3 small tsp
Haldi 1 1/2 tsp
Rai 1 1/2 tsp
Zeera 1 tsp
Sarson ka oil 3 tbsp
Onions 3 (finely chopped)
Tomatoes 3 (juliened)
Method:
Put the ginger paste, garlic paste, tamarind juice and chilly powder in the dahi. Blend it all with a hand blender and let the chicken marinate in it for 24 hours.
You can keep it in the fridge for up to one week and cook it at your own convenience. The longer you keep it, the juicier the chicken will be.
Heat the oil and put the rai and zeera in it then add the chilly then add finely chopped onion. Add more oil. After the onions have become golden add the julienne tomatoes then add some tamarind juice. Now add the chicken and keep stirring till its dry. Add some aamchur on top and its ready.
Serve with rotis. Best eaten with arhar ki dal.

Achari Chicken - Celina Jaitley

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Achari Chicken - Celina Jaitley

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