Achaari Chicken

 

Ingredients Chicken: 1 kg Onions: 4, medium size (finely sliced) Tomatoes: 4, medium size (chopped) Garlic Paste: 1 tbsp Ginger Paste: 1 tbsp Salt as taste Red Chilli Powder: 1 1/2 teaspoon (or as per taste) Turmeric (haldi) Powder: 1/4 teaspoon Coriander Seeds Powder (dhania powder): 1 teaspoon Yogurt (dahi): 250 gm or 1 cup Lemon Juice: 1 tablespoon Big Green Chillies: 6-8 Fennel Seeds (Saunf): 1 1/2 teaspoons Onion Seeds (Kalonji): 1 teaspoon Preparation: - Slightly dry roast fennel seeds and onion seeds in a frying pan. Do not put oil or water. Just dry roast it for 2-3 minutes on low heat or till you get nice smell of fennel seeds. - Beat yogurt in a bowl with a fork. Method: Heat oil in a deep pan and fry finely sliced onions till light golden brown. Add garlic paste, and ginger paste. When the paste turns slightly brown, add in chopped tomatoes. Cook covered on low heat till tomatoes are soft. Add in chicken and salt and fry for a few minutes. Now add red chilli powder, turmeric powder, dhania powder and 1 cup water. Bring a nice boil. Now cover and cook till chicken is half done. Now add well beaten yogurt, lemon juice and big green chillies. Cook on medium heat for 2-3 minutes. Stir in dry roasted fennel seeds and onion seeds. Cover and cook till chicken is well done. In crease heat to reduce extra water and till oil comes on sides. Serve hot with naan or chapati