Punjabi Chicken da Achaar by Nimrata (@dr.nimrata)
Anyone who has traveled to the hills especially the Nainital side knows the famous Sardarji ka chicken achaar. However, not many mentions can be found in online/ paper cookbooks.
My mom used to make the same achaar at home and it is a recipe that has been in our family for quite some time.
Now, most people confuse achari chicken and chicken ka achar as the same thing but they aren’t. Achari Chicken is an Indian chicken curry flavored with pickle masala or achar masala. Whereas chicken achar is a pickle made of chicken in Indian spices and can be stored for many days in an airtight glass jar.
The recipe is super easy and simple.
Ingredients:
- 500g chicken boneless cut into small pieces
- 3 tbsp ginger – garlic paste
- Juice of a half lemon
- Salt per taste
- 4-5 tbsp mustard oil
- 1 .5 tsp saunf (fennel seeds)
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp (or more if you want chilly) red chilly powder
- 1tsp coriander powder
- 1 tsp garam masala powder
- 1/2 cup vinegar
Instructions:
- Marinate chicken pieces with 2 tbsp ginger garlic paste, lemon juice, and some salt. Keep for 15-20 min.
- In a wok take mustard oil and heat till smoking point.
- Add the chicken pieces and saute till done. Drain chicken pieces.
- In the same oil, saute remaining ginger garlic paste, saunf, mustard seeds, all the masalas till aromatic.
- Add vinegar and stir it in and cook for 2 min.
- Add the chicken pieces and mix well to coat. Cook covered for 5 min.
Enjoy with rice and phulkas!
Nimrata Kaur
Hello, I’m Nimrata (@dr.nimrata). I am a full time working doctor and part-time food blogger and recipe creator on Instagram.
