Achaari Chicken Recipe

Ingredients for 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

How to Make Achaari Chicken

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
2. 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.
3. Add 1 large onion, chopped, and cook until softened, about 5 minutes.
4. Remove onions and set aside.
5. 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.
6. Reduce heat to medium-low. Stir in 1/2 cup tomato puree and cook until the chicken is almost cooked through, about 3 minutes.
7. Return the onions to the skillet. Season with 1 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon turmeric.
8. Simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
9. Garnish with 1/4 cup chopped fresh cilantro before serving. Serve hot with naan bread and/or basmati rice.