Achari Chicken Karahi by Rookie

Updated at: Thu, 17 Aug 2023 09:48:19 GMT

Step 1

First, prepare and set aside the Achari masala. You only need to coarsely grind the first three ingredients and then add the remaining spices to that mix.

Step 2

To make the Karahi, add oil to your pan. Once hot, add in the nigella, cumin and mustard seeds and allow them to crackle, about 30 seconds.

Step 3

Next, add in the onion and fry on medium heat until golden brown. Take your time with this.

Step 4

Next, add in the tomato and continue stirring for a couple minutes on medium high heat. Pop the lid on for 5-6 minutes and let the tomatoes break down.

Step 5

Add in the tomato paste and mix really well.

Step 6

Sprinkle in all of the Achari masala and sautee really well for 2-3 minutes to release the flavors of the spices. If the masala begins to stick, add a splash of water.

Step 7

Next, add in the chicken and stir to coat it well in the masala. Stir for a couple minutes or until the chicken is no longer pink.

Step 8

Then, pour in water and let it come to a boil before covering with a lid. Let the curry cook on low to medium heat for 25 mins.

Step 9

Remove the lid, and increase the heat to high to help the water evaporate if there is any. Continue stirring the Karahi on medium to high heat until the oil separates. This can take anywhere from 8-15 minutes.

Step 10

Once the oil has separated, add in the yogurt and mix well. The Karahi will look a bit white but don't worry. Pop the lid on, turn the flame a bit lower and let the Karahi simmer for another 10 mins.

Step 11

At this point, it should look perfectly done with a deep rich color and the oil should have separated. Garnish with julienned ginger and green chillies and serve with naan.

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