Chicken Achari

Hi folks.   Just back from a short vacation and still in a holiday mood.  Am currently drafting a travelogue on Cambodia and the amazing Angkor Wat.  I will notify you when the travelogue is ready – if you have the time please do hop over and go through it.  I have also taken the effort to learn some Khmer Cuisine  like Amok Fish, Lok Luk Chicken etc…..so do check in often.

Please excuse our absence on the blog and do hope we were missed.

Here is a Chicken recipe, if you like pickles,  this one is for you.

Chicken  (cut into small pieces) 1000-1200 grams
Lemon juice 3 tbsp
Ginger garlic 1 tbsp
Coriander powder 1 tbsp
Turmeric ½ tsp
Salt to taste
Onion- 2 large
Oil ½ cup
Green chilies 4 chopped
Yogurt 1 cup
Cream – ½ cup/3-4 tablespoons  (Optional)

Ingredients for achari masala – (blend coarse & keep aside)

• Onion/kalonjee seeds 1 tsp
• Fenugreek/methi seeds ¼ tsp
• Cumin seeds 2 tsp
• Fennel seeds/badeshep 1 ½ tsp
• Red chilies 6
• Mustard seeds ½ tsp

{If you dont want to make home-made Achari Masala,  ready-made packets of Achari Masala can be used.  You can use two tablespoons of Shaan Achari Masala, readily available at asian grocery stores)

Method :

Marinate chicken with salt and lemon juice for 1 hour.

Put oil in a pan and add sliced onion and fry till it gets golden brown.  Add ginger garlic paste and fry well.  Then add the marinated chicken and stir till the chicken is brown all over.  Add coriander powder, turmeric, salt to taste (if needed) and yogurt.  Cover and simmer with little water. Add the coarsely ground achari masala and simmer till the chicken is done.  Then add green chilies and simmer for a few minutes.  Just before removing off heat add the cream and stir thoroughly.

Serve with a Pulav or Tandoori Roti.

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