Chicken Achari

In a large mixing bowl, combine the chicken pieces with salt, turmeric, Kashmiri red chilli powder, black pepper, chaat masala, and Homemade Achari Masala.

Add the ginger-garlic paste, slit green chillies, yogurt, mustard oil, lemon juice, tomato puree, and crushed kasuri methi.

Mix well to coat the chicken evenly. Cover the bowl and marinate for at least 1 hour or refrigerate overnight for deeper flavours.

Heat a large pot over high heat and add the marinated chicken along with all the marinade.

Sauté the chicken on high heat for 4-5 minutes, stirring occasionally.

Add water and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Cook until the chicken is tender and the gravy thickens to your desired consistency.

In a small pan, heat oil over medium heat.

Add mustard seeds and let them splutter.

Add crushed garlic cloves and sauté until golden and fragrant.

Add the dry red chilli, achari masala, curry leaves (if using), and sauté for 30 seconds to release the aromas.

Pour the tempering over the cooked chicken and stir well.

Simmer the dish for 3-5 minutes to meld the flavours. Adjust seasoning if needed.

Serve the tangy and aromatic Achari Chicken hot with naan, parathas, or steamed rice. Enjoy!