Achari Chicken Karahi with Pickling Spices
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 3 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 4 garlic cloves
- 15 g fresh ginger, grated
- 3 tomatoes, quartered
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 3 fresh green chillies
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 41 g
- Carbohydrate
- 5 g
- of which sugars
- 2.5 g
- Fat
- 34.5 g
- of which saturates
- 8 g
- Fibre
- 1.9 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a karahi or wide pan, add the mustard seeds and fennel seeds and fry for 30 seconds until they start to pop.
- 2
Add the garlic cloves and fresh ginger and fry for 1 minute, then add the chicken pieces and brown for 8 minutes.
- 3
Stir in the tomatoes, ground turmeric and chilli powder, cover and simmer for 25 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 4
Uncover and cook for 5 minutes, mashing the tomatoes into the sauce, until thick with the sharp, pickle-spiced edge the dish is named for.
- 5
Stir in the fresh green chillies and serve with naan.
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