Aachari Chicken Handi by @samsweetandspicetreats

30 min

4 servings

🍗

500 g

Boneless chicken

🧈

57 g

Butter

🍛

4

Curry leaves

🍋

2

Lemons

🍅

45 ml

Tomato paste

🥛

90 ml

Cream

🍛

50 g

Shan Achar Gosht masala

🌿

8 g

Coriander

🌶️

10 g

Green chillies

  1. Cut
    • Boneless chicken
    • Lemon juice
    • Coriander

    Cut 500 g boneless chicken into bite-size cubes if it is not already cubed. Juice 2 lemons and finely chop the coriander and green chilies for garnish.

  2. Heat
    • Butter

    Heat 4 tbsp butter in a wide pan over medium heat until melted and lightly foaming.

  3. Add
    • Boneless chicken
    • Butter

    Add the 500 g cubed boneless chicken to the hot butter. Fry for 6 to 8 minutes, stirring regularly, until the chicken turns opaque and lightly golden.

  4. Add
    • Curry leaves
    • Achar gosht masala
    • Boneless chicken

    Add 3 to 4 curry leaves and 1 packet achar gosht masala. Stir for 1 minute to coat the chicken and bloom the spices.

  5. Pour
    • Lemon juice
    • Tomato paste
    • Boneless chicken

    Pour in 4 tbsp lemon juice and add 3 tbsp tomato paste. Stir until the tomato paste is evenly dissolved into the chicken mixture.

  6. Cook
    • Boneless chicken
    • Tomato paste
    • Achar gosht masala

    Cover the pan and cook over low heat for 8 to 10 minutes, stirring once or twice, until the chicken is cooked through and the sauce thickens.

  7. Stir
    • Cream
    • Boneless chicken

    Stir in 6 tbsp cream. Simmer uncovered for 3 to 5 minutes until the sauce becomes creamy and coats the chicken.

  8. Garnish
    • Coriander
    • Green chilies
    • Boneless chicken

    Turn off the heat and garnish the Aachari Chicken Handi with chopped coriander and green chilies before serving hot.

Aachari Chicken Handi by @samsweetandspicetreats

30 min

4 servings

🍗

500 g

Boneless chicken

🧈

57 g

Butter

🍛

4

Curry leaves

🍋

2

Lemons

🍅

45 ml

Tomato paste

🥛

90 ml

Cream

🍛

50 g

Shan Achar Gosht masala

🌿

8 g

Coriander

🌶️

10 g

Green chillies

Preparation Steps

  1. Step 1/8

    Cut 500 g boneless chicken into bite-size cubes if it is not already cubed. Juice 2 lemons and finely chop the coriander and green chilies for garnish.

    🍗Boneless chicken
    🍋Lemon juice
    🌿Coriander
    🌶️Green chilies
    🔪Chef's knife
    🪵Cutting board
    🍋Citrus juicer

  2. Step 2/8

    Heat 4 tbsp butter in a wide pan over medium heat until melted and lightly foaming.

    🧈Butter
    🥄Wooden spoon
    🥄Measuring spoons

  3. Step 3/8

    Add the 500 g cubed boneless chicken to the hot butter. Fry for 6 to 8 minutes, stirring regularly, until the chicken turns opaque and lightly golden.

    🍗Boneless chicken
    🥄Wooden spoon

  4. Step 4/8

    Add 3 to 4 curry leaves and 1 packet achar gosht masala. Stir for 1 minute to coat the chicken and bloom the spices.

    🍛Curry leaves
    🫙Achar gosht masala
    🥄Wooden spoon

  5. Step 5/8

    Pour in 4 tbsp lemon juice and add 3 tbsp tomato paste. Stir until the tomato paste is evenly dissolved into the chicken mixture.

    🍋Lemon juice
    🍅Tomato paste
    🥄Wooden spoon
    🥄Measuring spoons

  6. Step 6/8

    Cover the pan and cook over low heat for 8 to 10 minutes, stirring once or twice, until the chicken is cooked through and the sauce thickens.

    🍗Boneless chicken
    🍅Tomato paste
    🫙Achar gosht masala
    🥄Wooden spoon

  7. Step 7/8

    Stir in 6 tbsp cream. Simmer uncovered for 3 to 5 minutes until the sauce becomes creamy and coats the chicken.

    🥛Cream
    🥄Wooden spoon
    🥄Measuring spoons

  8. Step 8/8

    Turn off the heat and garnish the Aachari Chicken Handi with chopped coriander and green chilies before serving hot.

    🌿Coriander
    🌶️Green chilies
    🥄Wooden spoon

Composition

Ingredients

Types

Meat, Dairy, Herbs, Condiments

Ingredients

Boneless chicken, Butter, Curry leaves, Lemons, Tomato paste, Cream, Shan Achar Gosht masala, Coriander, Green chillies

Notes

Boneless chicken (cut into cubes), Curry leaves (3-4 leaves), Lemons (juiced), Shan Achar Gosht masala (amount not given), Coriander (to garnish), Green chillies (to garnish)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-Free, Low-carbohydrate, Ketogenic

Calories

415 kcal

Macro nutrients

Protein: 34g, Fat: 27g, Carbohydrates: 10g, Fiber: 2g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.1mg, Potassium: 520mg, Sodium: 870mg

Vitamins

Vitamin C: 24mg, Vitamin A: 165mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Chef's knife, Cutting board, Wooden spoon, Measuring spoons, Citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Tender, Saucy, Juicy

Flavors

Spicy, Tangy, Savory, Rich, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Do not leave out longer than 1 hour in hot weather), fridge : 3 days (Cool promptly before refrigerating,Store in an airtight container at 4°C or below,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Thaw overnight in the refrigerator,Add a little fresh cream after reheating if the sauce separates)