Achari murgh chicken

INGREDIENTS

3 tbsp vegetable oil

6 cloves garlic, peeled and left whole

½ tsp black mustard seeds

½ tsp cumin seeds

½ tsp fennel seeds

½ tsp fenugreek seeds

½ tsp Nigella seeds (onion seeds)

5 dried red chillies

1 large onion, thinly sliced

3 cm piece ginger, grated

4 cloves garlic, crushed

2 tbsp tomato puree

200 ml water

500 g chicken thighs, skinned (serve with or without bone)

1 tsp sugar

2 tbsp lemon juice

2 tbsp lime juice

1 heaped tsp lime pickle

1 pinch salt

½ tsp cornflour

200 g natural yoghurt (choose a yoghurt which isn’t reduced fat or a thick Greek yoghurt to help prevent splitting)

2 rice measuring cups basmati rice

sprinkle coriander leaves for garnish

HOW TO MAKE

Set the rice cooker to SLOW COOK function and add a little oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10-15 seconds.

Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic, turmeric, chillies, salt and mix well.

Add the chicken pieces and stir everything together until the chicken is coated with all the spices.

Add 1⁄2 cup of water and deglaze the pot. Stir in the sugar, lemon and lime juice, lime pickle and salt to taste. Layer the tomato paste on top and do not mix. Close the lid and set to SLOW COOK for 60 minutes.

When finished cooking add a few spoonful of hot liquid from the cooker to the yogurt and stir (this prevents the cold yoghurt from splitting). Use cornflour if needed for thickness.

Add the yoghurt to the chicken and mix well. Stir in lemon juice and garnish with coriander.

Serve with basmati rice (or pilau rice) and naan.

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Achari murgh chicken