Achari Chicken

Ingredients:

• 3 tablespoons mustard oil, or any vegetable oil
• 1 teaspoon fenugreek seeds (methi dana)
• 1 teaspoon mustard seeds (rai)
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon nigella seeds (kalonji)
• 3 dried whole red chilies
• 1 1/2 cups onion, finely diced
• 1 inch ginger, grated
• 5 cloves garlic, minced
• 2 tomatoes, pureed or finely diced (use roma tomatoes)
• 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1 1/2 inch pieces
• 1/4 cup water
• 1/4 cup yogurt, whisked (use full-fat yogurt at room temperature)
• 1 tablespoon lime or lemon juice (adjust to taste)
• Cilantro leaves, chopped, for garnish
• 1-2 teaspoons ginger, julienned, for garnish

Spices:

• 1/2 teaspoon ground turmeric (haldi powder)
• 2 teaspoons Kashmiri red chili powder (mild, adjust to taste)
• 1 teaspoon coriander powder (dhaniya powder)
• 1 1/2 teaspoons salt (adjust to taste)

Directions:

1. Heat the mustard oil (or vegetable oil) in a large pan over medium heat. Once the oil is hot, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and nigella seeds. Fry for about 30 seconds until they begin to splutter.
2. Add the whole dried red chilies and cook for another 30 seconds until fragrant.
3. Add the finely diced onions to the pan and sauté until they turn golden brown, about 7-8 minutes.
4. Stir in the grated ginger and minced garlic, and cook for 1-2 minutes until the raw smell disappears.
5. Add the pureed or diced tomatoes to the pan and cook until the oil starts separating from the mixture, about 5-6 minutes.
6. Add the chicken pieces to the pan and cook, stirring occasionally, until they are no longer pink, about 5 minutes.
7. Mix in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir to coat the chicken evenly with the spices.
8. Add 1/4 cup of water, cover the pan, and let the chicken simmer on low heat for 15-20 minutes until cooked through, stirring occasionally to prevent sticking.
9. Once the chicken is fully cooked, reduce the heat to low and stir in the whisked yogurt. Cook for another 3-4 minutes, ensuring the yogurt doesn’t curdle.
10. Stir in the lime or lemon juice and adjust seasoning if needed.
11. Garnish the dish with chopped cilantro leaves and julienned ginger before serving