Achari Boneless Handi by @samsweetandspicetreats

45 min

4 servings

🫙

5 ml

Cumin seeds

🫙

15 ml

Coriander seeds

🌱

2.5 ml

Nigella seeds

🫙

2.5 ml

Fennel seeds

🌼

1.3 ml

Mustard seeds

🌶️

1 tsp

Red chilli flakes

🌶️

0.75 tsp

Red chilli powder

🫙

1.3 ml

Turmeric powder

🍛

5 ml

Garam masala powder

🧂

5 ml

Salt

🍗

500 g

Chicken boneless

🍅

360 g

Tomatoes

🧅

240 ml

Brown onion

🌶️

20 g

Fresh green chillies

🥣

3 tbsp

Yoghurt

🧄

15 ml

Ginger garlic paste

🫗

120 ml

Oil

  1. Grind
    • cumin seeds
    • coriander seeds
    • Mustard seeds

    Coarsely grind the cumin seeds, coriander seeds, nigella seeds, fennel seeds, and mustard seeds to make achari masala.

  2. Step
    • Garam masala powder

    Reserve 2 tablespoons of the ground achari masala for the curry base.

  3. Combine
    • boneless chicken
    • plain yoghurt
    • ginger garlic paste

    Combine the boneless chicken, plain yoghurt, ginger garlic paste, and the remaining achari masala in a mixing bowl.

  4. Marinate
    • boneless chicken

    Cover the chicken mixture and marinate it for 15 to 20 minutes.

  5. Blend
    • tomatoes
    • browned onions

    Blend the 3 tomatoes and 1 cup browned onions until a smooth paste forms.

  6. Heat
    • cooking oil

    Heat 1/2 cup cooking oil in a pan over medium heat.

  7. Add
    • tomatoes
    • browned onions

    Add the blended tomato-onion paste and cook it for 3 minutes, stirring until it begins to thicken.

  8. Add
    • boneless chicken
    • plain yoghurt
    • ginger garlic paste

    Add the marinated chicken to the pan and stir it into the tomato-onion paste.

  9. Add
    • red chilli flakes
    • red chilli powder

    Add the reserved achari masala, red chilli flakes, red chilli powder, ground turmeric, garam masala, and salt.

  10. Cook
    • boneless chicken

    Cook the chicken and spices for 10 minutes over medium heat, stirring regularly to prevent sticking.

  11. Pour
    • water

    Pour in 1 cup water and cover the pan with a lid.

  12. Simmer
    • boneless chicken

    Simmer the curry until the chicken is tender and the gravy has reduced, about 15 minutes.

  13. Fry
    • cooking oil

    Uncover the pan and fry the curry while stirring until the oil separates from the gravy.

  14. Add
    • green chilies

    Slit the green chilies and add them to the chicken curry.

  15. Cook

    Cover the pan and cook on very low heat for 5 to 7 minutes for dum.

  16. Transfer
    • Chicken boneless

    Transfer the achari boneless chicken handi to a serving bowl and serve hot with chapati, paratha, or rice.

Achari Boneless Handi by @samsweetandspicetreats

45 min

4 servings

🫙

5 ml

Cumin seeds

🫙

15 ml

Coriander seeds

🌱

2.5 ml

Nigella seeds

🫙

2.5 ml

Fennel seeds

🌼

1.3 ml

Mustard seeds

🌶️

1 tsp

Red chilli flakes

🌶️

0.75 tsp

Red chilli powder

🫙

1.3 ml

Turmeric powder

🍛

5 ml

Garam masala powder

🧂

5 ml

Salt

🍗

500 g

Chicken boneless

🍅

360 g

Tomatoes

🧅

240 ml

Brown onion

🌶️

20 g

Fresh green chillies

🥣

3 tbsp

Yoghurt

🧄

15 ml

Ginger garlic paste

🫗

120 ml

Oil

Preparation Steps

  1. Step 1/16

    Coarsely grind the cumin seeds, coriander seeds, nigella seeds, fennel seeds, and mustard seeds to make achari masala.

    🫙cumin seeds
    🫙coriander seeds
    🌱nigella seeds
    🫙fennel seeds
    🌼mustard seeds
    🧂spice grinder
    🥄measuring spoons

  2. Step 2/16

    Reserve 2 tablespoons of the ground achari masala for the curry base.

    🥄measuring spoons
    🥣mixing bowl

  3. Step 3/16

    Combine the boneless chicken, plain yoghurt, ginger garlic paste, and the remaining achari masala in a mixing bowl.

    🍗boneless chicken
    🥣plain yoghurt
    🧄ginger garlic paste
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/16

    Cover the chicken mixture and marinate it for 15 to 20 minutes.

    🍗boneless chicken
    🥣mixing bowl

  5. Step 5/16

    Blend the 3 tomatoes and 1 cup browned onions until a smooth paste forms.

    🍅tomatoes
    🧅browned onions
    🥄measuring cup

  6. Step 6/16

    Heat 1/2 cup cooking oil in a pan over medium heat.

    🫗cooking oil
    🥄measuring cup
    🥄wooden spoon

  7. Step 7/16

    Add the blended tomato-onion paste and cook it for 3 minutes, stirring until it begins to thicken.

    🍅tomatoes
    🧅browned onions
    🥄wooden spoon

  8. Step 8/16

    Add the marinated chicken to the pan and stir it into the tomato-onion paste.

    🍗boneless chicken
    🥣plain yoghurt
    🧄ginger garlic paste
    🥄wooden spoon
    🥣mixing bowl

  9. Step 9/16

    Add the reserved achari masala, red chilli flakes, red chilli powder, ground turmeric, garam masala, and salt.

    🌶️red chilli flakes
    🌶️red chilli powder
    🫙ground turmeric
    🍛garam masala
    🧂salt
    🥄measuring spoons
    🥄wooden spoon

  10. Step 10/16

    Cook the chicken and spices for 10 minutes over medium heat, stirring regularly to prevent sticking.

    🍗boneless chicken
    🥄wooden spoon

  11. Step 11/16

    Pour in 1 cup water and cover the pan with a lid.

    💧water
    🥄measuring cup

  12. Step 12/16

    Simmer the curry until the chicken is tender and the gravy has reduced, about 15 minutes.

    🍗boneless chicken
    🥄wooden spoon

  13. Step 13/16

    Uncover the pan and fry the curry while stirring until the oil separates from the gravy.

    🫗cooking oil
    🥄wooden spoon

  14. Step 14/16

    Slit the green chilies and add them to the chicken curry.

    🌶️green chilies
    🔪knife
    🪵cutting board
    🥄wooden spoon

  15. Step 15/16

    Cover the pan and cook on very low heat for 5 to 7 minutes for dum.

  16. Step 16/16

    Transfer the achari boneless chicken handi to a serving bowl and serve hot with chapati, paratha, or rice.

    🥣serving bowl
    🥄wooden spoon

Composition

Ingredients

Types

Herbs and Spices, Seasonings, Vegetables, Aromatics

Ingredients

Cumin seeds, Coriander seeds, Nigella seeds, Fennel seeds, Mustard seeds, Red chilli flakes, Red chilli powder, Turmeric powder, Garam masala powder, Salt, Chicken boneless, Tomatoes, Brown onion, Fresh green chillies, Yoghurt, Ginger garlic paste, Oil

Notes

Cumin seeds (for achari masala, coarsely ground), Coriander seeds (roasted and crushed, for achari masala), Nigella seeds (for achari masala), Fennel seeds (for achari masala), Mustard seeds (for achari masala), Salt (to taste), Chicken boneless (half kg), Fresh green chillies (3-4)

Allergens

Mustard

Dietetics

Dietary regimen

High protein, Gluten-Free, Low carbohydrate, Ketogenic

Calories

440 kcal

Macro nutrients

Protein: 30g, Fat: 30g, Carbohydrates: 12g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 530mg, Potassium: 610mg, Iron: 2.3mg, Calcium: 85mg

Vitamins

Vitamin C: 19mg, Vitamin A: 55µg, Vitamin B6: 0.65mg, Vitamin B12: 0.35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, spice grinder, measuring spoons, measuring cup, wooden spoon, knife, cutting board, serving bowl

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Thick, Creamy, Saucy, Juicy

Flavors

Spicy, Tangy, Savory, Aromatic, Earthy, Pungent, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature,Discard after 1 hour if above 32°C), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container,Keep at or below 4°C,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze after cooling,Thaw overnight in the refrigerator,Reheat thoroughly before serving)