Ingredients:
Step 1:
For Achaar Masala
• Fenugreek seeds (Methi dana) 1/2 tsp
• Nigella/Onion seeds (Kalonji) 1 tsp
• Cumin seeds (Zeera) 1 tbsp
• Coriander seeds (Dhania) 1 tbsp
• Fennel seeds (Sonf) 1 tbsp
Step 2:
To Marinade chicken
• Chicken pieces 1 kg
• Crushed red chili (Lal mirch) 2 tsp
• Turmeric powder (Haldi powder) 2 tsp
• Salt (Namak) 1 tsp
• Ginger garlic paste (Adrak lehsan paste) 1 tbsp
• Lemon juice 3 tbsp
Step 3:
To Cook Chicken
• Cooking oil 2 tbsp
• Ghee 2 tbsp
• Onion paste (Pyaz paste) 2 small
• Tomato paste (Tamatar paste) 1 large
• Marinated chicken
• Prepared achaar masala
• Green chili (Hari mirch) 1
• Water 2 cups
Directions:
Step 1
In a blender jar, add fenugreek seeds, nigella/onion seeds, cumin seeds, coriander seeds, fennel seeds and chop. (Don’t make powder). Set aside.
Step 2
In bowl, add chicken pieces, crushed red chili, turmeric powder, salt, ginger garlic paste, lemon juice, mix well and marinate for 15-20 minutes. Step 3 In a wok, heat oil and ghee. Add onion paste and cook for three minutes on high heat. Add tomato paste, mix and cook for five-seven minutes on high-medium heat. Add marinated chicken, mix and cook for 5 minutes. Add prepared achaar masala, mix well and cook for one-two minutes on medium heat. Now add green chili, water, mix, cover and cook for 15 minutes. Uncover and cook on high flame till oil separates. Chicken Achaar Masala is ready. Serve with roti, naan or paratha.
