Zutaten für Achaari Chicken
- Boneless Skinless Chicken Breast
- Vegetable Oil
- 1/2 teaspoon nigella seeds
- 1 teaspoon mustard seeds
- Fennel Seed
- Dried Red Chili Pepper
- Onion
- 1/2 cup tomato puree
- Kosher Salt
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- Fresh Cilantro
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Zubereitung von Achaari Chicken
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add 1 teaspoon mustard seeds, 1/2 teaspoon nigella seeds, 1/2 teaspoon fennel seeds, and 2-3 dried red chilies. Sauté for 1-2 minutes until fragrant.
- Add 1 large onion, chopped, and cook until softened, about 5 minutes.
- Remove onions and set aside.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, to the skillet and brown on all sides, about 5-7 minutes.
- Reduce heat to medium-low. Stir in 1/2 cup tomato puree and cook until the chicken is almost cooked through, about 3 minutes.
- Return the onions to the skillet. Season with 1 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon turmeric.
- Simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with 1/4 cup chopped fresh cilantro before serving. Serve hot with naan bread and/or basmati rice.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
20g
Fat
8g
Carbs
4g
