Bawarchi Style Chicken Achari Recipe| Hyderabadi Functions Special Chicken Achari Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, and dried herbs are often cheaper.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños offer similar heat, while red pepper flakes are more accessible.

Prepare achari masala by dry roasting 2 teaspoons coriander, 2 teaspoons cumin, 1 teaspoon mustard seeds, a pinch of fenugreek seeds, and a pinch of kalonji on low to medium flame until smoky, then grind it.

In a large bowl, add 50 grams of washed chicken.

Add 1 tablespoon ginger garlic paste, 1 tablespoon red chili powder, 0.5 teaspoon turmeric powder, salt to taste, and the prepared achari masala to the chicken.

Add 1 teaspoon soy sauce, 2 teaspoons red chili sauce, 2 teaspoons tomato sauce, and 2 teaspoons chicken masala powder.

Mix all the ingredients thoroughly and add 1 cup of thick yogurt.

Marinate the chicken for at least 1-2 hours, or overnight for better flavor. Optionally, add 3 drops of liquid food color or a pinch of powder color for appearance.

After marinating, cook the chicken on medium flame, adding a little water if necessary, and cover it to cook for 15-20 minutes or until the chicken is fully cooked.

Once cooked, add 5-6 chopped green chilies and a few curry leaves, mixing everything well.

For tempering, heat 1 cup oil and add 1 teaspoon cumin, 0.5 teaspoon mustard seeds, 2-3 garlic cloves, 2-3 dry red chilies, a little kalonji, a little fenugreek seeds, and a few curry leaves until crackling.

Pour the hot tempering over the chicken and mix well.

Finish with the juice of 1 lemon and a little butter for enhanced flavor.

Garnish with fresh coriander and mint before serving.

Cooking Techniques

Spice Level:

Allergens