AACHARI CHICKEN

This chicken is on the menu of each and every indian restaurant. It can be made with lamb, mixed vegetables and paneer also. This is quite a spicy dish as the basic spice for this is spicy, so for all of you who love their indian food HOT… you will love this!! I prefer it to the normal classic “Vindaloo” the taste of this is different and very authentic.

ACHAARI CHICKEN
the key to this is the ready made ACHAARI SPICE
u can make it according to the packet
but its too spicy and not many can eat it, the spice itself is verry spicy.
i will tell u how i made it ok?
500grams of cubed boneless chicken breast
1 cup of sour yoghurt
juice of 1 lime ( to give it that achaari taste)
2 tablespoons of ginger garlic paste
1 big onion finely chopped
2 tablespoons of achaari spice or more if u wish
salt to taste ( the spice already has some salt)
1 cup of tomato paste or a bit less
2 tablespoons of oil from any pickle bottle
butter or ghee ( u can use oil but for the authentic taste use butter or ghee)
lots of chopped green chillies and green coriander leaves

METHOD
marinate the chicken in the yoghurt, ginger garlic paste and achaari spice
in a non stick wok or kadai (indian non stick skillet) heat the butter or ghee and then add the chopped onion and fry till it starts changing color…then add the marinade of the chicken (just the marinade) and cook till you see the oil separating.. then add the chicken, sautee on high heat ( else chicken becomes hard) and then when done add the tomato pasteand the oil from the pickle, check for seasoning. if u find it bland pls add some more achaari masala. sautee till the ghee separates, thats a few minutes. then add the green chillies and coriander and serve hot.