Slit the green chilies and soak them in thelemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
Add ginger-garlic paste and haldi…roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently…don’t want to debone the chicken!
Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste…and cook covered, on simmer for about 30 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve with naan roti or basmati rice, and a veggie side-dish.
Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
First of all, slice onions, and add to the preheat oil, do not turn brown, then add keema to it, let it cook, till becomes tender and a little brownish in colour.Now add the sliced tomato and stir fry, also add the matar if you want. (it is better if you boil the matar before hand and then add it to the content). Now add, salt, black pepper, garlic and ginger. Toss a bit and add ketchup, stir fry and add achar. Now leave it for dum for about 5-7 minutes or when the mixture leaves oil..Aha.. your favourite achari keema is ready to serve..For best results, garnish with dhania(corriander) and eat it with nan.
5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
¾ cup Onions (pureed)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Cumin Seeds (Saabut Zeera)
1 tsp. Mustard Seeds (Rai)
1 tsp. Nigella Seeds (Kalonji)
1 tsp. Fenugreek Seeds (Methi)
5 Cloves (Loung)
15 grams of Jaggery (Gur)
1 tsp. Aniseeds (Sounf)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
1 cup Plain Yogurt
4 cups Water
½ cup Mustard Oil
How to make Achari Gosht
In a dish whisk the plain yogurt with one liter of water.
In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.