Chicken Achari

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 tbsp vegetable oil
• 2 medium onions, sliced
• 5 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 can (14 oz) tomatoes, diced
• 1 large green bell pepper, chopped
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• ½ tsp nigella seeds
• 2 whole dried red chilies
• ½ tsp garam masala
• 1 tsp salt
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Cut chicken breasts into 1-inch cubes and set aside.

2. 2

   In a small bowl, combine cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds.

3. 3

   Heat oil in a large skillet over medium-high heat. Add the seed mixture and dried chilies; toast for 1-2 minutes until fragrant.

4. 4

   Add sliced onions and sauté until golden brown, about 5 minutes.

5. 5

   Stir in minced garlic and ginger, cook for 1 minute until aromatic.

6. 6

   Add red chili powder, turmeric, and coriander powder; stir well to coat onions.

7. 7

   Add cubed chicken and cook for 3-4 minutes, stirring occasionally until lightly browned.

8. 8

   Pour in diced tomatoes with juice and add salt. Stir to combine.

9. 9

   Reduce heat to medium-low, cover, and simmer for 12-15 minutes until chicken is cooked through.

10. 10

    Add chopped bell pepper and cook uncovered for 3 minutes until pepper is tender-crisp.

11. 11

    Stir in garam masala and taste for seasoning. Adjust salt and spices as needed.

12. 12

    Garnish with fresh cilantro and serve hot with rice or naan.

Tools you’ll need

• large skillet (12-inch)
• cutting board
• chef's knife
• small mixing bowl
• wooden spoon
• measuring spoons
• measuring cups

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