Achari Chicken Curry

Achari Chicken Curry

Ingredients :

For Curry :
300 gms Chicken
2 medium sized onions - finely chopped
2 medium sized tomatoes - finely chopped
1 cup curd
1 green chili - slit at the end
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp chicken masala
salt to taste
2 cloves
1 bay leaf
1 tsp nutmeg powder
1 tbsp chopped coriander
4 tbsp mustard oil

To Roast & Grind :
4 dry red chilies
1 tbsp fennel seeds (saunf)
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
1/4 tsp onion seeds (kalonji)
1/4 tsp fenugreek seeds (methi dhana)

Method :
Marinate chicken with little turmeric powder and keep aside for 10 mins. Wash the chicken and keep aside. Whisk curd well and add turmeric powder, red chili powder and chicken masala. Whisk it again and keep aside.
Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds and fenugreek seeds for few seconds. Remove from the heat and allow to cool.
Grind in a mixer to coarse powder and keep aside. Heat mustard oil in a pan or kadhai.
Temper cloves, bay leaf and nutmeg powder. Add chopped onions and fry for a minute. Add ginger-garlic paste and saute a while.
Add chopped tomatoes and mash the pulp. Add chicken and spices powder. Saute a while.
Add whisked curd and salt to taste. Cook it covered on low flame for 15-20 mins till oil separates and chicken is cooked. Garnish with chopped coriander. Serve hot with rice.