Tangy Achari Chicken Curry by Jack Munn

Ingredients

• 600-700g Chicken pieces, boneless and skinless, cut into 1.5-inch chunks
• 3 tbsp Mustard oil
• 2 tsp Fenugreek seeds (methi dana)
• 1 tsp Fennel seeds (saunf)
• 1 tsp Cumin seeds (zeera)
• 1/2 tsp Nigella seeds (kalonji)
• 4-5 Dried Kashmiri chillies, whole
• 2 medium Onions, finely chopped
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1/2 tsp Turmeric powder
• 1 tbsp Kashmiri chilli powder
• 3/4 cup (180g) Plain yogurt, full-fat
• 2-3 Green chilies, slit lengthwise (adjust to taste)
• 1-2 tbsp White vinegar or lemon juice
• to taste Salt
• 1/4 cup Fresh coriander leaves, chopped, for garnish

Instructions

1. Pour mustard oil into a heavy-bottomed pot or Dutch oven over high heat. Heat the oil until it starts to smoke, indicating it's ready. This removes its pungent raw smell.
2. Reduce the heat to low. Carefully add the fenugreek seeds, fennel seeds, cumin seeds, nigella seeds, and dried Kashmiri chillies. Cook for 30-60 seconds, stirring constantly, until the seeds crackle and become fragrant, being careful not to burn them.
3. Add the finely chopped onions and a pinch of salt to the pot. Increase the heat to medium-low and slowly braise the onions for 10-15 minutes, stirring occasionally, until they turn translucent and lightly golden brown.
4. Stir in the ginger paste and garlic paste. Cook for another 2-3 minutes, stirring continuously, until the raw aroma of ginger and garlic disappears and they are lightly browned.
5. Introduce the turmeric powder and Kashmiri chilli powder to the pot. Stir well for 30 seconds to toast the spices, ensuring they don't burn.
6. Add the plain yogurt, one spoonful at a time, stirring vigorously after each addition until fully emulsified and no lumps remain. Cook, stirring frequently, over medium heat until the mixture thickens slightly.
7. Add the chicken pieces to the pot, increasing the heat to medium-high. Cook uncovered for 10-15 minutes, stirring occasionally, until the chicken is seared and the sauce has thickened considerably.
8. Reduce the heat to low. Add the slit green chillies, then cover the pot tightly and simmer for a further 15-20 minutes, or until the chicken is tender and cooked through.
9. Remove the lid and increase the heat back to medium-high. Continue to cook, stirring occasionally, for 5-7 minutes, or until the oil begins to separate from the sauce and appears on the surface.
10. Stir in the white vinegar or lemon juice. Taste and adjust the seasoning with salt as needed.
11. Garnish generously with fresh chopped coriander leaves before serving hot with rice or naan bread.