Achari Chicken by Mygourmetstory

Ingredients

• 450g (1 lb) boneless chicken thighs
• 2 medium onions, blended into a paste
• 2 medium tomatoes, blended into a paste
• 1 tbsp ginger-garlic paste
• 120ml (1/2 cup) plain yogurt
• 60ml (4 tbsp) oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 3/4 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp chat masala
• 1/2 tsp turmeric powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp nigella seeds (kalonji)
• 4-5 green chilies, slit

Instructions

1. Crush mustard, fenugreek, fennel, cumin, and coriander seeds into a coarse powder using a mortar and pestle or spice grinder; set aside.
2. Heat oil in a pan over medium heat and saute onion paste for 3-4 minutes until it turns light pink.
3. Add chicken and ginger-garlic paste, frying for 5-6 minutes until the chicken turns white and excess moisture evaporates.
4. Stir in red chili powder, salt, chat masala, and turmeric powder, then add tomato paste and cook for 3-4 minutes until the raw smell dissipates.
5. Fold in the prepared achar masala and yogurt, simmering for 3-5 minutes until the sauce releases oil.
6. Add nigella seeds and 120ml (1/2 cup) of water, then bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 5-6 minutes until the chicken is tender.
8. Stir in green chilies and cook for 2 minutes, then sprinkle with kasuri methi and remove from heat.