achari chicken curry.pdf

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8/07/14 10:10 PMThis Muslim Girl Bakes: Achari Chicken Curry

Page 1 of 22http://thismuslimgirlbakes.blogspot.com.au/2013/09/achari-chicken-curry.html

O you who believe! Eat the good things which We have provided you and givethanks to Allah, if you worship only Him.[2:172]

This Muslim Girl Bakes

2012 Recipe Photo Index 2013 Recipe Photo Index 2014 Recipe Photo Index

Friday , 13 September 2013

A chari Chicken Curr y Assalamu alaikum wa rahmatullahi w a barak atuhu!

This recipe is for Achari Chicken Curry. It has the f lavour of the popular spicy Pakistani pickle

- achar. I have posted a recipe for the lamb version of this recipe bef ore. Take a look at it here!

A Simple List of Ingredients:

1. Onions

2. Water

3. Vegetable Oil

4. Tomatoes

5. Chaat Masala Seasoning

6. Jalapeno Chillies

7. Whole Chicken Pieces

8. Crushed Ginger

9. Crushed Garlic

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10. Salt

11. Red Chilli Powder

12. Ground Turmeric

13. Yoghurt

14. Black Onion Seeds

15. Mustard Seeds

16. Fennel Seeds

Bismillah, let's begin!

First, take chaat masala seasoning.

@MuslimGirlBakes yeah, soak the dates

(take seeds out) in the milk for a few hrs at

least. Then add chopped banana & PB.

Blend & en joy :)

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@MuslimGirlBakes mmmh think I might do

the same. Have you ever tried a PB &

banana smoothie? Tastes amazeballs.


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Place two tablespoons of chaat masala seasoning into a small bowl.

Mix in one tablespoon lemon juice.

Take seven jalapeno chillies.

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4/22



Slit each chilli to make a little pocket, but don't cut all the way through.

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5/22



Once all the chillies have been filled, set them aside.

Take two large onions.

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Peel them.

Place into a blender with a splash of water ..

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7/22



.. and blend to make a paste.

Heat a few tablespoons vegetable oil in a large saucepan.

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8/22



Add the onion puree. Stir-fry for few minutes until the colour changes slightly.

Next, add a whole chicken, cut into pieces.

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Stir fry on a medium-high heat for a few minutes.

Throw in a teaspoon each of crushed ginger and garlic. I used frozen but fresh is best.

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Fry until golden brown.

Next, the spices:

One teaspoon red chilli powder

One teaspoon salt

1/2 teaspoon ground turmeric

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Throw them into the saucepan.

Fry for minute.

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Next, take two tomatoes.

Roughly chop and place into the same blender used for the onion puree.

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Add one cup plain yoghurt and blend.

Add tomato and yoghurt paste to the pan.

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Stir to combine.

Next, for the spices which will give the achar pickle flavour:

One teaspoon fennel seeds

One teaspoon mustard seeds

One teaspoon black onion seeds

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Add them to the pan.

Stir them in, and then bring to the boil. Cover and simmer on a low heat for about 20

minutes until the chicken is fully cooked.

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Uncover after 20 minutes.

Add the stuffed chillies from earlier.

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Posted by This Muslim Girl Bakes at 11:57

Labels: Autumn, Chicken, Curry, Gluten Free, Main Course, Pakistani

Stir, and then simmer again on low heat for 5 minutes.

Serve with rice or naan!

Wasalaam!

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2 comments:Razina JavedRazina Javed 13 September 2013 13:26

Masha allah, yummy chicken curry with detailed step by step photos, goingto follow u from now on...

http://raaazzzfoodlove.blogspot.in/Reply

Ambreen A.Ambreen A. 15 September 2013 11:31

Lovely post, Faatimah! Delicious tangy curry!

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