Pickled Chicken

Method:

• Put the kadai on the stove and add ghee.
• TIP: ghee is optional, you can also use oil or butter
• Once the ghee is nicely heated, add the ginger-garlic paste
• Add the chicken when the ginger-garlic paste becomes slightly brown
• Stir well so the paste coats the chicken pieces evenly
• Add the bay leaves, kalonji, methi seeds, fennel seeds, red chillies, salt and finally the red chilli powder
• Now that all the masalas are in, stir well so that the masala gets evenly coated onto the chicken pieces
• Add the onions, stir well and add the tomatoes
• Give it a nice good stir and lastly add in the yogurt
• TIP: there is no water required for cooking;the chicken will cook in the yogurt itself
• FACT: this dish is called “achari” or pickled because the masalas used in the recipe are usually used in Indian pickles.
• After giving it a nice good stir, put the lid on the kadai and let it cook for 25 minutes on low heat
• Ready to serve