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http://thismuslimgirlbakes.blogspot.com.au/2013/09/achari-chicken-curry.html
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10. Salt
11. Red Chilli Powder
12. Ground Turmeric
13. Yoghurt
14. Black Onion Seeds
15. Mustard Seeds
16. Fennel Seeds
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Place two tablespoons of chaat masala seasoning into a small bowl.
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Slit each chilli to make a little pocket, but don't cut all the way through.
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Add the onion puree. Stir-fry for few minutes until the colour changes slightly.
http://thismuslimgirlbakes.blogspot.com.au/2013/09/achari-chicken-curry.html
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Throw in a teaspoon each of crushed ginger and garlic. I used frozen but fresh is best.
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Roughly chop and place into the same blender used for the onion puree.
http://thismuslimgirlbakes.blogspot.com.au/2013/09/achari-chicken-curry.html
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Stir to combine.
Next, for the spices which will give the achar pickle flavour:
One teaspoon fennel seeds
One teaspoon mustard seeds
One teaspoon black onion seeds
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Stir them in, and then bring to the boil. Cover and simmer on a low heat for about 20
minutes until the chicken is fully cooked.
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2 comments:
Razina Javed 13 September 2013 13:26
Masha allah, yummy chicken curry with detailed step by step photos, going
to follow u from now on...
http://raaazzzfoodlove.blogspot.in/
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