Achari Chicken

Ingredients

• 800 gm or a whole chicken
• 400 gm yogurt
• 3 onions sliced
• 2 tomatoes cut finely

For Masala

• 2-3 bay leaves
• 3 heaped tbsp of ginger-garlic paste
• 2 tsp kalonji or blackseeds
• 3 heaped tbsp saunf or fennel seeds
• 2 tsp methi seeds or fenugreek
• 2-3 cut red chillies
• 1 ½ tsp salt
• 1 ½ red chilli powder
• 2 tbsp ghee or clarified butter

Method

1. Put the kadai on the stove and add ghee (TIP: ghee is optional, you can also use oil or butter).
2. Once the ghee is nicely heated, add the ginger-garlic paste.
3. Add the chicken when the ginger-garlic paste becomes slightly brown.
4. Stir well so the paste coats the chicken pieces evenly.
5. Add the bay leaves, kalonji, methi seeds, fennel seeds, red chillies, salt and finally the red chilli powder.
6. Now that all the masalas are in, stir well so that the masala gets evenly coated onto the chicken pieces.
7. Add the onions, stir well and add the tomatoes. Give it a good stir and lastly add in the yogurt (TIP: There is no water required for cooking; the chicken will cook in the yogurt itself).
8. After stirring, put the lid on the kadai and let it cook for 25 minutes on low heat.