Achari Chicken

  • 4 tablespoons coriander seeds
  • 3 tablespoons fennel seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon fenugreek seeds
  • 2 dried chiles
  • 2 large onions
  • 6 cloves garlic
  • 1 1/2 inches ginger root
  • 1/2 cup mustard oil
  • 1 teaspoon prepared mustard
  • 8 ounces tomato sauce
  • 3 tablespoons Kashmiri red chili
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 cup yogurt
  • 3 pounds skinned chicken thighs
  • 2 cups chicken stock
  • 1 tablespoon lime pickle (achar)
  • 1/2 lemon
  • 1/2 cup chopped fenugreek leaves

Grind the seeds with the chiles, mince the onions, garlic, and ginger, and set aside.

Heat the oil in a pot over medium heat. Stir in the mustard. Add the onions and cook for several mimutes, stirring. Add the garlic and ginger and cook for several minutes more.

Add the tomato sauce, chili powder, turmeric, and salt to taste. Beat the yogurt in a bowl. Stir 2 tablespoons of the hot mixture into the yogurt, and add this to the pot. Add the chicken and cook for several minutes to release its liquid. Add enough stock to make a thick sauce. Cover and simmer until the chicken is thoroughly cooked, adding more stock as required to maintain the sauce.

Mix the achar into the sauce and allow to cool and rest. Before serving, reheat and cover with lemon juice and fenugreek leaves.