This achari (sorry…I don’t know what to call this in English…maybe pickled?) chicken recipe is different than the typical achari chicken that many people make. One, some of the achar spices aren’t used and two, it’s cooked in tomato juice.
Although I grew up eating this kind of achari chicken, I’m not sure who came up with the recipe as so many of the aunties in my family friend’s circuit make it this way.
5 chicken legs (leg and thigh), each cut into 3 pieces boneless chicken. **You may also use boneless chicken, 2-3lbs
1 Tbsp oil
1 Tbsp minced garlic
1 tsp salt ** the tomato juice also has salt in it, so you need to watch how much salt you add. I started off with 1/2 tsp and gradually added more as necessary
½ tsp ghara mirch (red chili) powder
¼ tsp hyde (turmeric) powder
½ tsp garam masala powder
1 tsp dahraa (coriander seed) powder
1 Tbsp plain sauwf (fennel seed)
¼ tsp kalonji (onion seed)
1 banana pepper (cut up)
1 jalepeno pepper (cut up)
½ can of tomato juice *for this recipe, I ended up using two of the small Campbell’s tomato juice cans
Brown oil and minced garlic over medium-high heat.
Add chicken pieces and begin to brown lightly. Add in salt.
Let the chicken cook and stir frequently. Stir in hyde (turmeric) powder and ghara mirch (red chili powder)
(later on, judge colour and taste, adjust if necessary)
Add garam masala and dahraa (coriander seed powder). Taste and if necessary, add more later on.
Continue to cook and stir gently.
Add in sauwf (fennel seed) and kalonji seeds (onion seed). Continue to cook and stir. Add cut up peppers and pour in tomato juice. Let cook, stirring occasionally for 3-5 minutes. Turn heat down to low and add a bit more tomato juice. Cover and simmer until the flavours blend and the chicken is cooked.