Vegan Achari Chicken
Discover the bold and vibrant flavors of Vegan Achari Chicken, a delightful plant-based twist on the classic Indian dish, "Achari Chicken." This recipe features tender soy chunks simmered in a fragrant blend of traditional pickling spices—mustard seeds, fennel seeds, fenugreek, nigella, and cumin—that create its signature tangy and aromatic profile. Enhanced with the richness of tomato puree, the warmth of garam masala, and a kick of red chili, this dish captures all the complexity of authentic achari cuisine without any animal products. Quick to prepare in just 45 minutes, it's perfect for weeknight dinners and pairs beautifully with steamed rice or roti. Dive into this vegan masterpiece and enjoy an explosion of flavor in every bite! (Keywords: Vegan Achari Chicken, plant-based Indian recipes, soy chunk recipes, pickling spices, tangy vegan curry).
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Recipe Information
Ingredients
- 200 grams Soy chunks
- 3 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Cumin seeds
- 2 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 cup Tomato puree
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a large pot. Add the soy chunks and let them cook for about 8-10 minutes until softened. Drain, rinse with cold water, and squeeze out excess water from the soy chunks.
In a large pan or skillet, heat the vegetable oil over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. Fry them for a minute until they start to crackle.
Add the finely chopped onions to the pan and sauté until golden brown, about 5-7 minutes.
Add minced garlic and ginger to the onions and sauté for another 2 minutes until fragrant.
Pour in the tomato puree and cook for 5 minutes until the raw smell of the tomatoes disappears.
Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for an additional 3 minutes.
Add the cooked soy chunks to the mixture and stir to coat them evenly with the spice mixture. Let it cook for another 5-7 minutes, stirring occasionally.
Add lemon juice and fresh cilantro to the pan, giving it a final mix. Adjust seasoning if required.
Remove from heat and serve hot with rice or roti.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 23.7 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5423 mg | 115% | |
*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.
