Achari Chicken
Ingredients
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| 100ml Masala Sauce | 1 tspn green chilli |
| 1 portion pre-cooked chicken | ¾ tspn amchoor powder (mango powder) |
| 1 tbspn oil | ¼ tspn salt |
| ½ tspn fennel seeds | 1 tspn mustard seeds |
| ¼ tspn turmeric | ¼ tspn fenugreek powder |
| ¼ tspn hot chilli powder | 2 tbspn yogurt |
| ¼ tspn ground cumin | ½ tspn Chat Masala (optional) |
| ¼ tspn ground coriander | Freshly ground black pepper |
Preparation
- Grind mustard seeds in a pestle and mortar.
- Finely chop the green chilli or use purchased pre-prepared.
Cooking
- Heat wok and add oil.
- Add ½ of the masala sauce and fennel seeds and fry on a medium heat for 3 min.
- Add turmeric, chilli powder, cumin, coriander and a few twists from black pepper mill and stir fry for a few seconds.
- Add the rest of the masala sauce, chicken and green chilli and simmer over a low heat for 5 min adding a little water as needed to prevent drying out.
- Turn heat to very low and stir in the amchoor powder, salt, mustard seeds, fenugreek and yogurt.
Serving
- Serve with rice.
- Add (optionally) a sprinkling of chat masala.
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