Ingredients
Chicken
- 500 g chicken thighs
Spices For Meat Marination
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp salt
Masala
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
- ½ tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp sichuan pepper (timmur)
- ½ tbsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
Oil
- ½ cup vegetable oil
Other
- 10 cloves garlic, thinly sliced (35g)
- 1.5 inch ginger, sliced thinly (23g)
- 10 red chili
- 1½ tbsp vinegar
Instructions
Marinate the chicken
- In a bowl, marinate the chicken, cut into bite-sized pieces . Add spices and Mix well so every piece is coated and let it sit for 10 minutes.500 g chicken thighs , ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp salt, ½ tsp red chili powder
Air fry the chicken
- Preheat your air fryer to 400°F (200°C).
- Air fry the chicken for 18 minutes, flipping halfway through.
- The chicken should be cooked through and slightly golden.
Dry roast the achar masala
- In a dry pan over low heat, roast the spices until fragrant.1 tbsp cumin seeds, 1 tbsp coriander seeds, 2 tbsp sesame seeds, ½ tsp fenugreek seeds, 1 tsp mustard seeds, 1 tsp sichuan pepper (timmur)
- Stir often so nothing burns, especially the fenugreek which turns bitter fast.
- Remove the spices and on the same pan dry roast chili.10 red chili
- Let the spices and red chili cool for a few minutes, then blend or grind them into a coarse powder.
Crisp the garlic and ginger
- Heat oil in a pan.½ cup vegetable oil
- Add the garlic and ginger, and fry until lightly crispy and fragrant.10 cloves garlic, thinly sliced (35g), 1.5 inch ginger, sliced thinly (23g)
- Remove from the pan and set aside.
Combine everything
- In the same oil, add the ground achar masala and other spices cook on low heat for about 20 to 30 seconds, just until you smell it bloom.1 tsp turmeric powder, 1 tsp red chili powder
- Next add the air-fried chicken and mix until every piece is coated in the masala.
- Next, add the crispy garlic and ginger, then season with salt to taste.½ tbsp salt
- Mix everything through, take it off the heat, and let it cool down before stirring in the vinegar.1½ tbsp vinegar
- Transfer the chicken achar into a glass container or jar and enjoy.
Notes
#. I'm doing it air-fried, but feel free to pan-fry if you prefer.
#. Don't fry it too much as it dries out the meat.
#. Please adjust the chilli to your taste.
#. I love adding peanuts at this stage for extra crunch, but feel free to leave them out.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 248kcal | Carbohydrates: 7g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 515mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 66mg | Calcium: 47mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!