Your Shopping Cart
Achari Chicken
Tangy, spicy curry inspired by South Asian pickles (achar) with nigella, mustard and fennel seeds.
Ingredients
- 800 g: bone-in chicken pieces
- 3 tbsp: mustard oil or neutral oil
- 1 tsp: black mustard seeds
- 1 tsp: fennel seeds
- 1 tsp: cumin seeds
- 1/2 tsp: fenugreek seeds
- 1/2 tsp: nigella (kalonji) seeds
- 1: onion, sliced
- 1 tbsp: ginger-garlic paste
- 2: tomatoes, chopped
- 150 g: plain yogurt, whisked
- 1 tsp: red chilli powder (to taste)
- 1 tsp: coriander powder
- 1/4 tsp: turmeric
- 1 tbsp: lemon juice
- 1 tsp: achar/pickle masala (optional)
- to taste: salt
- handful: fresh coriander, chopped (garnish)
- 1.75 lb: bone-in chicken pieces
- 3 tbsp: mustard oil or neutral oil
- 1 tsp: black mustard seeds
- 1 tsp: fennel seeds
- 1 tsp: cumin seeds
- 1/2 tsp: fenugreek seeds
- 1/2 tsp: nigella (kalonji) seeds
- 1: onion, sliced
- 1 tbsp: ginger-garlic paste
- 2: tomatoes, chopped
- 2/3 cup: plain yogurt, whisked
- 1 tsp: red chilli powder (to taste)
- 1 tsp: coriander powder
- 1/4 tsp: turmeric
- 1 tbsp: lemon juice
- 1 tsp: achar/pickle masala (optional)
- to taste: salt
- handful: fresh coriander, chopped (garnish)
- Heat oil on medium. Add mustard, fennel, cumin, fenugreek and nigella; let them crackle 20–30 seconds.
- Add onions; sauté until translucent. Add chicken; brown 4–5 minutes.
- Add ginger-garlic, chilli powder, coriander, turmeric and salt; sauté 1–2 minutes.
- Stir in tomatoes and yogurt; simmer gently 18–22 minutes until chicken is cooked and the oil separates.
- Finish with lemon juice and achar masala (if using). Garnish with coriander and serve.
Cook it with HMC-certified halal chicken from our counter. Hand slaughtered, monitored by the Halal Monitoring Committee, and cut the way you ask for it at 26-28 City Road, Bradford. Collect in about two hours or local delivery within seven miles.
Order halal chicken onlineWhat HMC certified means