Achari Chicken with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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. 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.