Tender chicken pieces simmered in a tangy, aromatic gravy made with a unique blend of Indian pickling spices. This Punjabi classic offers a burst of savory and sour flavors, perfect with hot naan or roti.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
377cal
33gprotein
17gcarbs
20g
Ingredients
500 g Chicken (boneless, skinless thighs or breast, cut into 1.5-inch pieces)
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Tangy, aromatic Achari Chicken with soft Tawa Roti and gut-friendly yogurt. A delicious homestyle meal!
This punjabi dish is perfect for lunch. With 752.22 calories and 49.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Mustard Seeds
(black or yellow)
4 tbsp Mustard Oil
1.5 cup Onion (finely chopped (about 2 medium))
1 cup Tomato Puree (from about 3 medium tomatoes)
0.25 tsp Asafoetida
3 pcs Whole Dry Red Chilies
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
0.5 cup Water (warm)
2 tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Achari Masala: In a small, dry pan over low heat, roast the fennel, fenugreek, cumin, and mustard seeds for 1-2 minutes until fragrant. Add the nigella seeds and roast for another 30 seconds. Be careful not to burn the fenugreek seeds as they will turn bitter. Let the spices cool completely, then grind them into a coarse powder.
2
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with 1/2 cup of whisked curd, 1 tablespoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3
Sauté Aromatics: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking, then reduce the heat to medium. Add the asafoetida and whole dry red chilies, and sauté for 30 seconds. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
4
Build the Gravy Base: Add the remaining 1/2 tablespoon of ginger-garlic paste and sauté for a minute until the raw aroma disappears. Add the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges. Stir in the remaining 1/4 teaspoon turmeric powder, Kashmiri red chili powder, coriander powder, and the freshly ground achari masala. Cook for 1-2 minutes, stirring constantly.
5
Cook the Chicken: Add the marinated chicken along with all the marinade to the pan. Increase the heat and sauté for 5-7 minutes, until the chicken is sealed on all sides. Reduce the heat to low, add the remaining 1/4 cup of whisked curd, and stir continuously for a minute to prevent it from curdling.
6
Simmer and Finish: Pour in 1/2 cup of warm water and the remaining 3/4 teaspoon of salt. Stir well, bring to a gentle simmer, then cover the pan. Cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. Uncover, stir in the garam masala and fresh lemon juice. Garnish with chopped coriander leaves and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
