Achari Chicken Video

Transcript

Let's make Achari chicken. Indian pickling spices combined together to create this fragrant chicken dish which is just so incredibly flavorful. This is a store bought hot mango pickle and I'm just going to chop it up finely. I'm going to use half of it in the marinade for the chicken and then add in the rest of it to the curry at the end. And I want to save as much of that oil as I can. I'm going to start by marinating the chicken. Cut it up into about one and a half to two inch sized cubes. I'm using chicken thighs here. I'm going to cut each chicken thigh into four pieces. To the diced chicken, add in about half of the prepared mango pickle, the yogurt, and a little bit of the salt and mix that all together really well and let that sit at room temperature for about 15 minutes. And this will give us more time to prepare the rest of the ingredients. You can also marinate the chicken in the refrigerator anywhere from 30 minutes to overnight. Chop the onions into a fine dice. Then chop the tomatoes finely as well. It's ideal to use a milder chili here. Something like a larger Anaheim Pepper will work really well. I didn't have any Anaheim peppers, but I had these Serrano's, which are super mild, so I'm going to go ahead and use those. Now let's prepare the spice mix. I'm going to add fennel seeds, fenugreek seeds, cumin seeds, mustard seeds and nigella seeds to a blender and coarsely grind. This can also be done with a mortar and pestle, if you prefer. And there it is, pickled spice mix. This is the super fragrant pickled spice mix. These are traditional pickling spices used in Indian pickles that the instant pot on sauté mode, heat some oil and sauté the onions until nice and translucent. Now I'm going to add spice mix to the onion and sauté That spice mix. Make sure to give this a good 30 seconds to ensure, to taste and bloom the pickling spice mix. Then add in the ginger garlic paste and give that a nice stir cook for about 30 to 45 seconds scraping at the bottom so that the ginger garlic paste does not stick. Add in the tomatoes and deglaze the pan and scrape up any bits that have stuck to the pan and let that cook for a few minutes until the tomatoes are jammy and you can see the oil separating around the edges. Then add in the Kashmiri chili powder and give that a nice mix. Let that bloom for about 10 seconds and then add in the chicken with the marinade and all. We're just going to transfer the chicken directly into the instant pot, give that a nice mix and be sure to deglaze the bottom of the pan. Any of the tomato paste or ginger, garlic paste. Anything that has stuck to the bottom just lift that up with your spatula and add about a half cup of water and the remaining salt and then put on the land, set the instant pot to high pressure and cook for about 4 minutes here. We're going to do a quick release and just open up the instant pot, add in the green chilies and the remaining pickle and give that a nice mix. Set the instant pot back on sauté mode and cook this for a few minutes until the gravy thickens and you have the consistency that you like. And there you have it. Achari chicken.

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