Hello You’ll – Hope you are having a great day…..Don’t you feel as if autumn has slowly started to seep into our regular summer days….There is a slight nip in the air during early mornings and late night. And it’s a perfect beginning to start cooking some of our favorite comfort food dishes (the rich ones 🙂 So this, week’s brunch menu is going to be a delicious and flavorful ‘Achari Chicken‘ (Chicken in Indian Pickle Spice).
If you are wondering then its an easy chicken recipe, cooked in basic Indian pickling mix over medium heat. It’s cooked in pressure cooker/deep pan with lid as the recipe needs to be slowly roasted and cooked which results in this tangy pickled flavor.
Just like pickle, their hardly any water used in this recipe as it’s kind of semi dry or hardly has any gravy. It’s one of a very favorite recipe from the Northern part of India (State of U.P). Most of the times, its served with Paratha/Poori (Indian Flatbread or Deep Fried Puffs) but I like to have it with steamed bowl of rice or quinoa.
This chicken is always made extra in our house as we kind of re-purpose it into biryani or just eat it with roti the next day. This particular version is made using ‘Bonesless Skinless Chicken’ which is cut into small cubes but you can make it using whole chicken or just with chicken drumsticks. It also freezes well for upto a week.
Enjoy this recipe with your loved ones and have a great weekend !