Achari Chicken Rasedaarby Deviyani Srivastava

Achari Chicken Rasedaarby Deviyani Srivastava
  • Achari Chicken Rasedaar | How To Make Achari Chicken Rasedaar (49 likes)

  • By Deviyani Srivastava|
    Last updated on Feb 16th

How To Make Achari Chicken Rasedaar

Beautifully spiced and with added potatoes, this dish is a must try in winters.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People

Ingredients to make Achari Chicken Rasedaar

  • 1 Whole chicken (Cut from joints)
  • Green chillies slit 2 - 4
  • Juice of 1 lemon
  • 3 Onions
  • Kalonji - 1 tsp
  • Methi dana - 1/2 tsp
  • Whole jeera - 1 tsp
  • Saunf - 1 tsp
  • Thick yogurt - 3 tbsp
  • Red chilli powder - 1 tsp
  • Roasted Jeera powder - 1 tsp
  • Tomatoes - 3, chopped
  • Ginger - Garlic paste 2 tbsp
  • Haldi - 1/2 tsp
  • Potatoes - 2
  • Salt to taste
  • Fresh coriander - 1/2 bunch
  • Oil as required

Steps to make Achari Chicken Rasedaar

  1. Squeeze out the juice from the lemon, soak the slit green chillies in it and keep aside.
  2. Heat some oil in a Kadhai/wok and fry the onions till translucent. Add in the kalonji, methi dana, jeera and saunf. Saute for a minute.
  3. Add in the Ginger - Garlic paste followed by haldi powder and roast well. Add in the chicken pieces and add some more oil if required.
  4. Add in the yogurt, gently stir the chicken. Once it leaves oil, add the red chilli powder, roasted jeera powder and finally the chopped tomatoes. Roast well.
  5. Add in 1/2 a cup of water, salt to taste and cook covered on simmer for about 30 minutes. (If using potatoes, you can add them now.)
  6. Once the chicken becomes tender, add in the lemon-chilli juice. Add in the fresh coriander and stir gently.
  7. Serve Hot.