Achari chicken, chicken marinated in spices and pickles

Ingredients

• 1 kg of chicken, with bones, in pieces
• 1 cup of plain yogurt
• 1 cup of chopped onion
• 1 tablespoon of minced garlic
• 1 tablespoon of ground ginger
• ½ cup of tomato paste
• 1 teaspoon of dried red chili powder
• 1 teaspoon of dried cilantro
• ½ teaspoon of ground cumin
• ½ teaspoon of turmeric
• 1 teaspoon of fenugreek powder
• 1 teaspoon of fennel powder
• 1 teaspoon of nigella seed
• ½ cup of mustard oil
• salt
• 5-6 green, slightly damaged chili peppers
• Fresh cilantro, for decoration
• 1 tablespoon of lemon juice (optional)

In a large bowl, combine the chicken pieces with the yogurt, minced garlic and ginger, salt, and chili powder. Let marinate for at least 1 hour to tenderize the meat.

Heat the mustard oil in a large pot. Once it releases its aroma, add the fenugreek, fennel, and nigella seeds, and cook over low heat until they are lightly browned.

Add the onion and cook until it is softened and lightly browned.

Add the tomato paste, cilantro, cumin, and turmeric, and cook, stirring constantly, until the oil starts to rise to the surface.

Pour the marinated chicken into a hot pan and stir constantly until the meat changes color and is coated in spices.

Reduce the heat, cover, and let it cook for 30 to 40 minutes, stirring occasionally; add a little water if the meat starts to stick to the pan.

Towards the end of cooking, add the green chili peppers and lemon juice.

Sprinkle with fresh cilantro and let it simmer for a few more minutes over low heat, uncovered.