Name: Achari Chicken Rasedaar recipe by Deviyani Srivastava at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 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

ABOUT Achari Chicken Rasedaar RECIPE

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

Ingredients Serving: 4

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

Instructions

Squeeze out the juice from the lemon, soak the slit green chillies in it and keep aside.
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.
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.
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.
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.)
Once the chicken becomes tender, add in the lemon-chilli juice. Add in the fresh coriander and stir gently.
Serve Hot.

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