Dinner
Achari Chicken
Recipe by Tiffin and Tea
Tip: Cooking Mode
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Achari means Pickle and in this recipe spices that are used in Pickling such as Mustard Seeds, Nigella Seeds and Fennel Seeds add a truly unique and delicious flavour to Chicken.
Compatible with
Cooking mode
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- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- 1/2 tsp Nigella Seeds
- 3 dry Red Chillies
- 1 large Onion, diced
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 2 tbsp Tomato Puree
- 1 tsp Red Chilli Powder
- Salt
- 1/2 tsp Turmeric Powder
- 2 lb Chicken Thighs/Drumsticks, skinless
- 125 ml Water
- 3.5 tbsp Natural Yoghurt, lightly beaten
- 1 tbsp Lemon Juice
Utensils
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Step 1
Set the Foodi to saute and add Oil.
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Step 2
Add Mustard Seeds.
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Step 3
Once they begin to crackle, add Fennel, Cumin, Fenugreek, Nugella and Red Chilli.
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Step 4
Saute for a few seconds, then add the Onion.
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Step 5
Cook for 5 minutes.
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Step 6
Add Garlic, Ginger, Tomato Puree, Red Chilli Powder, Salt and Turmeric.
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Step 7
Mix through and then add the Chicken.
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Step 8
Turn off saute mode and add Water.
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Step 9
Close the lid and close the valve.
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Step 10
Pressure cook on Manual for 6 minutes.
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Step 11
Then do a 10 minute natural release.
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Step 12
Remove the lid and stir in the Yoghurt. The way to do this without it splitting is to first add a spoonful of the curry to the yoghurt in the bowl and whisk together and then add the whole lot back into the main pot.
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Step 13
Squeeze in the Lemon Juice.
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Step 14
Serve with Rice, Chapatti or Naan.
