ACHARI CHICKEN GOSHT - Indian spicy and sour chicken stew
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 lb (900 g) chicken breast, diced
  • 4 tbsp ghee or vegetable oil
  • 1 white onion
  • 1 clove garlic, grated
  • 2 ripe tomatoes (alternatively, 2 canned tomatoes)
  • 1/2 tbsp lemon juice
  • 1 tbsp coriander leaves, coarsely minced
  • ACHARI PICKLES SPICES BLEND
  • 5 dried red chili peppers
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek leaves
  • 2 tsp turmeric
  • 1 tsp mustard seeds
  • 2 tsp Caraway seeds
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • ACHAI MARINATING
  • Achai pickle powder
  • 1/2 Lb (200 g) yogurt
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1/2 tbsp grated ginger root
  • TEMPERING (OPTIONAL)
  • 4 tbsp vegetable oil
  • 1 tbsp mixed seeds (cumin, caraway, mustard, fennel)
Instructions
  1. SPICES BLENDFirst of all, pour in a pan all the ingredients signed into the "Achari pickle spices blend" list, except the Turmeric, and the coarse salt. Now, place the pan over medium heat, and toast the spices 3 or 4 minutes, stirring continuously. Finally, pour the spices into a mortar, or a grinder, or an electric mixer. Then, add the coarse salt and the turmeric powder, and blend until obtaining a powdered mixture.
  2. MARINADENow, reduce the chicken breasts into dices. Then, pour the meat into a bowl along with the yogurt and the Achari powered spices blend. After that, add 1 grated clove of garlic, 1 tbsp of lemon juice, and ½ tbsp of peeled and grated ginger root. Finally, knead and massage the mixture 5 minutes, cover or wrap, and store into the fridge at least 1 hour (best if 1 night).
  3. ONIONS, GARLIC, AND TOMATOESNow, let's prepare the caramelized onions! Peel and slice the onion, and pour them in a pan, preferably a cast-iron skillet or wok, along with the ghee and 1 tsp of salt. Stir and place the pan over medium/low heat, and cook until perfectly caramelized, stirring occasionally. At this point, add the grated garlic, and cook 5 minutes more. Then pour the caramelized onions into a blender and mix until consistent. Eventually, add the peeled tomatoes, and blend again.
  4. ACHARI CHICKEN STEWNow, pour the marinated chicken into the pan, along with the onions and tomatoes mixture. Then, cover with a lid, and cook over low heat until the meat is done, but still juicy, stirring occasionally. Once ready, add ½ tbsp of lemon juice and stir well just before adding the tempering and serve.
  5. TEMPERINGIn case you want to add the tempering, pour the vegetable oil and the tempering spices in a little pot, then place over medium heat. Once the oil starts to sizzle, pour the oil and the spices over the Achari chicken, stir well and serve!
  6. STORING AND SERVINGPreparing the Achari chicken one day in advance will make the meat even more tender! Just re-heat the stew very slowly, and add the lemon juice and the tempering right before serving.Serve the Achari chicken along with steamed rice pilaf, and naan!
Recipe by philosokitchen at https://philosokitchen.com/achari-chicken-gosht-indian-stew/