Dairy-Free Achari Chicken
Discover the bold and irresistible flavors of Dairy-Free Achari Chicken, a wholesome twist on a traditional Indian favorite. This recipe showcases tender boneless chicken thighs marinated in zesty lemon juice and cooked to perfection in mustard oil, giving it an authentic tang while remaining dairy-free. The dish is infused with a medley of aromatic spices like nigella seeds, fennel, cumin, and fenugreek, creating a fragrant achari masala that's bursting with complexity. Pairing rich tomato puree with fiery chili and earthy turmeric, the masala coats every bite with a vibrant, mouthwatering taste. Perfectly suited for those seeking flavorful, dairy-free Indian cuisine, it’s a versatile recipe that pairs beautifully with steamed rice, roti, or naan for a satisfying meal that delights every palate.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Lemon juice
- 3 tablespoons Mustard oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Nigella seeds
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Black mustard seeds
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomatoes, pureed
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cut the boneless chicken thighs into bite-sized pieces. In a bowl, marinate the chicken with lemon juice and a pinch of salt. Set aside for 15 minutes.
Heat mustard oil in a large pan over medium heat. Once hot, add the cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and black mustard seeds. Sauté until the seeds start to crackle.
Add the chopped onion to the pan and cook until it turns golden brown.
Stir in the minced garlic and ginger. Cook for an additional 2 minutes until fragrant.
Add the tomato puree, red chili powder, turmeric powder, coriander powder, and salt to the pan. Cook the mixture until the oil starts to separate from the masala.
Add the marinated chicken pieces to the pan. Stir well to coat the chicken with the masala.
Lower the heat and cover the pan. Cook the chicken for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded.
Garnish the Dairy-Free Achari Chicken with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.6 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
