Can someone tell me recipe to cook Chicken Achari?

I am fond of Indian cooking. They cook delicious food. I have heard about Chicken Achari, kind of a pickeling chicken. That would be great if someone can give me a recipe for it or tell me where to find it.Can someone tell me recipe to cook Chicken Achari?
Chicken Achari Indian Cooking Recipes





Serves: 4





Ingredients:


•8 medium sized pieces (about 800 grams) of chicken


•½ teaspoons each of fenugreek seeds(methi), cumin seeds and turmeric powder


•2 tablespoons each of ginger and garlic pastes


•1 teaspoon each of mustard, fennel(saunf) and onion seeds(kalonji)


•1 teaspoons red chilli powder


•2 large onions cut into cubes


•1 cups tomato sauce


•1 cup chopped tomato


•1 tablespoon lemon juice


•½ cup water


•2 tablespoon vegetable oil


•salt to taste


•finely chopped coriander leaves for garnishing








Procedure:





1. Heat oil and add the mustard, fennel, fenugreek, cumin, onion seeds and fry for a few seconds.


2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Transfer to a bowl, leaving the oil in the pan.


3. To the same pan, add the ginger-garlic paste, turmeric, red chili powder and sauté for a few seconds.


4. Add the chicken pieces and fry on high level for about 2 minutes or till the chicken is a little white in color.


5. Cover and cook on low level for about 20 minutes or till the water evaporate, oil separates from the sides of the pan and the chicken is well cooked.


6. Add the tomato sauce, chopped tomatoes and fry on high level for a few seconds.


7. Now add the fried onion mix and sprinkle salt to taste.


8. Mix well. Sauté on high level for about 2 minutes. Stir in the lemon juice.





Garnish with finely chopped coriander leaves.Can someone tell me recipe to cook Chicken Achari?
Murg Achari





8 medium sized pieces (about 800 grams) of chicken


½ teaspoon(s) each of fenugreek seeds(methi), cumin seeds and turmeric powder


4 whole dry red chillies


2 tablespoon(s) each of ginger and garlic pastes


1 teaspoon(s)each of mustard, fennel(saunf) and onion seeds(kalonji)


2 teaspoon(s) red chilli powder


2 large onion(s) cut into cubes


1 cup(s) tomato puree


1 tablespoon(s) lemon juice


½ cup(s) water


2 tablespoon(s) mustard oil / cooking oil


salt to taste


finely chopped coriander leaves for garnishing








1.Heat the oil in a heavy-bottomed pan till hot add the mustard, fennel, fenugreek, cumin, onion seeds, whole dry red chillies and fry for a few seconds. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Transfer to a bowl, leaving the oil in the pan.


2.To the same pan, add the ginger-garlic pastes, turmeric, red chilli powder and saute for a few seconds. Add the chicken pieces and fry on high level for about 2 minute(s) or till the chicken is a little white in color.


3.Add the water and bring to a boil. Cover and cook on low level for about 20 minutes or till the water evaporates, oil separates from the sides of the pan and the chicken is well cooked.


4.Add the tomato puree and fry on high level for a few seconds. Now add the fried onion mix and sprinkle salt to taste. Mix well. Saute on high level for about 2 minutes. Stir in the lemon juice.


Garnish with finely chopped coriander leaves.


http://www.syvum.com/cgi/online/serve.cg…
Achari Potatoes Curry [4 serv]





4 medium red potatoes, peeled and cubed


1 medium onion, roughly chopped


1 teaspoon ginger-garlic paste


1/2 teaspoon mustard seeds


1/2 teaspoon onions or nigella seeds


1/2 teaspoon fennel seeds


1/4 teaspoon fenugreek seeds


1/2 teaspoon cumin seeds


1/2 teaspoon chili powder


1/4 teaspoon turmeric powder


cilantro


2-3 tablespoons yogurt


1 tablespoon oil


salt





Heat oil in a pan. Add the seeds and let splutter.


Add onion and saute on medium high heat. When onion become transparent, add ginger-garlic paste and saute everything until onions are caramelized.


Add the potatoes along with turmeric, chili powder and salt. Sprinkle some water on top. Cover and cook until potatoes are soft.


Uncover and let the bottoms of the potatoes brown a little. Check for salt and add more if required. Reduce heat to low. Add the yogurt and mix well and let sit on heat for a minute. Remove from heat and garnish with cilantro.


Serve this with naan, roti or steamed rice.
Chicken Achari














Features for ';Chicken Achari';





Served as main course. Non-vegetarian. A Punjabi (North Indian) recipe.











Ingredients for ';Chicken Achari'; (Click here for measurement conversion)





8 medium sized, pieces of Chicken





1/2 teaspoon each of Fenugreek Seeds(Methi), Cumin Seeds and Turmeric powder





4 whole dry Red Chillies





2 Tablespoons each of Ginger and Garlic pastes





1 teaspoon each of Mustard, Fennel(Saunf) and Onion Seeds(Kalonji)





2 teaspoons Red Chilli powder





2 large Onions, cut into cubes





1 cup Tomato puree





1 Tablespoon Lemon Juice





1/2 cup Water





2 Tablespoons Mustard Oil/Cooking Oil





Salt to taste





Finely chopped, Coriander Leaves for garnishing











Method for ';Chicken Achari';





Heat the oil in a heavy-bottomed pan till hot add the mustard, fennel, fenugreek, cumin, onion seeds, whole dry red chillies and fry for a few seconds. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Tranfer to a bowl, leaving the oil in the pan. To the same pan, add the ginger-garlic pastes, turmeric, red chilli powder and saute for a few seconds. Add the chicken pieces and fry on high level for about 2 minutes or till the chicken is a little white in color. Add the water and bring to a boil. Cover and cook on low level for about 20 minutes or till the water evaporates, oil separates from the sides of the pan and the chicken is well cooked. Add the tomato puree and fry on high level for a few seconds. Now add the fried onion mix and sprinkle salt to taste. Mix well. Saute on high level for about 2 minutes. Stir in the lemon juice. Garnish with finely chopped coriander leaves. Serve hot with Peas Pilau, white rice or roti.





Comments





Preparation time: 12-15 minutes, Cooking time: 25-30 minutes, Serves: 4








Tips:








Traditionally this dish is cooked in mustard oil. If it is difficult to obtain mustard oil, any other oil could be used. Although the north Indian pickle has whole spices, some people prefer to roast and then coarsely grind the whole spices to use in the above recipe. For a less spicier version simply the amount of red chilli powder can be toned down.
Chicken Achari


Ingredients for ';Chicken Achari'; (Click here for measurement conversion)





8 medium sized, pieces of Chicken





1/2 teaspoon each of Fenugreek Seeds(Methi), Cumin Seeds and Turmeric powder





4 whole dry Red Chillies





2 Tablespoons each of Ginger and Garlic pastes





1 teaspoon each of Mustard, Fennel(Saunf) and Onion Seeds(Kalonji)





2 teaspoons Red Chilli powder





2 large Onions, cut into cubes





1 cup Tomato puree





1 Tablespoon Lemon Juice





1/2 cup Water





2 Tablespoons Mustard Oil/Cooking Oil





Salt to taste





Finely chopped, Coriander Leaves for garnishing











Method for ';Chicken Achari';





Heat the oil in a heavy-bottomed pan till hot add the mustard, fennel, fenugreek, cumin, onion seeds, whole dry red chillies and fry for a few seconds. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Tranfer to a bowl, leaving the oil in the pan. To the same pan, add the ginger-garlic pastes, turmeric, red chilli powder and saute for a few seconds. Add the chicken pieces and fry on high level for about 2 minutes or till the chicken is a little white in color. Add the water and bring to a boil. Cover and cook on low level for about 20 minutes or till the water evaporates, oil separates from the sides of the pan and the chicken is well cooked. Add the tomato puree and fry on high level for a few seconds. Now add the fried onion mix and sprinkle salt to taste. Mix well. Saute on high level for about 2 minutes. Stir in the lemon juice. Garnish with finely chopped coriander leaves. Serve hot with Peas Pilau, white rice or roti.





Comments





Preparation time: 12-15 minutes, Cooking time: 25-30 minutes, Serves: 4








Tips:





Traditionally this dish is cooked in mustard oil. If it is difficult to obtain mustard oil, any other oil could be used. Although the north Indian pickle has whole spices, some people prefer to roast and then coarsely grind the whole spices to use in the above recipe. For a less spicier version simply the amount of red chilli powder can be toned down.