Achaari Chicken Curry

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Put the chicken in a bowl with salt, ginger garlic paste, oil and the grated raw mango, and marinate well. Set aside.
2. Heat 2-3 tbsp oil in a handi. Add green cardamom, black cardamom and cloves, then the onions, and cook 4-5 minutes until light golden.
3. Add tomatoes and salt and cook until they are soft and mushy.
4. Add degi red chilli powder, turmeric, coriander powder and cumin powder and cook for 1 minute.
5. Add tomato puree and tender coriander stems and cook 4-5 minutes until oil separates from the masala.
6. Add the cooked chicken and a little water and cook for a while.
7. Finish with the prepared tadka, salt and a pinch of sugar, and mix well. Transfer to a serving dish and garnish with coriander sprig.
8. For searing: heat 1-2 tbsp oil in a pan, add the marinated chicken and cook 5-6 minutes until half cooked. Transfer to a tray and set aside.
9. For the tadka: heat 1-2 tbsp ghee in a pan, add cumin, fennel, dry fenugreek and mustard seeds and let them splutter.
10. Add the raw mango and onion and sauté on high heat for 2-3 minutes.
11. Add the crushed black peppercorns and sugar and toss for 1 minute. Turn off the heat and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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