ACHAARI CHICKEN – Parsi Cuisine
September 10, 2012

ACHAARI CHICKEN

ACHAARI CHICKEN

ACHAARI CHICKEN
ACHAARI CHICKEN

INGREDIENTS :
1 kg chicken – cut into 8 pieces
1 tbsp sarson ka tel

1 tsp kalonji (onion seeds)
1 1/2 tsp sarson (mustard seeds)
1 1/2 tsp saunf (fennel seeds)
3-4 sabut lal mirch (whole red chillies)
1 1/2 cup onions-sliced thickly
1/2 cup tomato puree
1 tbsp salt or to taste
1 tsp chilli powder
1 tsp turmeric

METHOD:
Heat the oil and add the sarson, kalonji, saunf and lal mirch. Sauté over high heat and add the onions. Cook till a little soft. Remove onions from pan and keep aside.
Add the chicken to the same pan and sauté over high heat till opaque.
Lower the heat and cook till tender. Add tomato puree and cook for 2-3 minutes.
Mix in the onions, salt, chilli powder and turmeric and simmer for about 5 minutes.

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