Paleo Achari Chicken
Embark on a bold and flavorful culinary adventure with this Paleo Achari Chicken recipe, a healthy twist on the classic Indian dish. Bursting with aromatic spices like mustard seeds, fennel, and fenugreek, this dish offers an irresistible tangy and pickled essence that is both unique and deeply satisfying. Made with tender chunks of chicken breast, sautéed in nutrient-rich coconut oil, and infused with garlic, ginger, and a vibrant tomato-based gravy, this dish is perfectly seasoned with turmeric, chili, and coriander powders. With only 15 minutes of prep and a total cook time of 30 minutes, this paleo-friendly recipe is ideal for weeknight dinners that don’t compromise on taste. Garnished with fresh cilantro and a splash of zesty lemon juice, Paleo Achari Chicken is a mouthwatering crowd-pleaser that pairs beautifully with cauliflower rice or roasted vegetables. Perfect for those looking to enjoy a wholesome, paleo-approved, and gluten-free meal without losing a hint of traditional achari flavor!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 medium, pureed Tomato
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Nigella seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large pan, heat coconut oil over medium heat. Add mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds. Stir until the seeds begin to crackle.
Add the chopped onion to the pan and sauté until the onions turn golden brown.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the pureed tomato to the mixture, stirring well, and cook for 3-4 minutes until the oil starts to separate.
Add turmeric powder, chili powder, coriander powder, and salt to the pan. Mix the spices thoroughly with the tomato mixture.
Introduce the chicken pieces to the pan, ensuring they are coated well with the spice and tomato mixture.
Cover the pan and let the chicken cook for 20 minutes on low heat, stirring occasionally to ensure even cooking.
Once the chicken is cooked through and the gravy has thickened, add chopped cilantro and lemon juice. Stir well and remove from heat.
Serve hot garnished with extra cilantro.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5246 mg | 228% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 18.3 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2306 mg | 49% | |
*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.
