Vegetarian Achari Chicken
Delight in the bold and tangy flavors of Vegetarian Achari Chicken—an innovative twist on the traditional Indian achari chicken recipe. Using protein-packed soy chunks as a vegetarian substitute, this dish is infused with the aromatic allure of mustard oil and a medley of classic pickling spices like fennel, fenugreek, and nigella seeds. The soy chunks are marinated in a spiced yogurt mixture and simmered in a rich, flavorful tomato-based gravy, creating a dish that’s both satisfying and brimming with authentic achari zest. Perfectly suited for pairing with fluffy naan, soft rotis, or fragrant steamed rice, this vegetarian recipe provides an irresistible indulgence for spice lovers and a wholesome meat-free alternative for the achari chicken experience. Ready in just an hour, it’s a crowd-pleaser packed with quintessential Indian flavors!
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Recipe Information
Ingredients
- 200 grams Soy chunks
- 150 grams Plain yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 4 tablespoons Mustard oil
- 1 large Onion, finely chopped
- 200 grams Tomato puree
- 2 pieces Green chili, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Fennel seeds
- 0.5 teaspoon Nigella seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Begin by soaking the soy chunks in warm water for about 15 minutes until they become soft. Drain them and squeeze out the excess water.
In a bowl, mix the plain yogurt with ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Add the drained soy chunks to this mixture, ensuring they are well coated. Let them marinate for at least 15 minutes.
Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. Stir for a few seconds until they start to crackle and release their aroma.
Add the finely chopped onion to the pan and sauté them until they turn golden brown.
Stir in the tomato puree and cook for 5-7 minutes until the oil begins to separate from the mixture.
Add the marinated soy chunks along with the green chilies. Mix well to ensure the soy chunks are coated with the sauce.
Add coriander powder to the pan and mix well. Pour a small amount of water as necessary to achieve the desired consistency. Cover and let it simmer for about 15-20 minutes on low heat, allowing the flavors to meld together.
In a separate small pan, heat the remaining mustard oil and pour it over the cooked soy chunks for an added layer of flavor.
Garnish with freshly chopped coriander leaves before serving.
Serve the Vegetarian Achari Chicken hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 28.7 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 865 mg | 67% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5648 mg | 120% | |
*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.
