Imported from Instagram

Chatpata Achaari Chicken

Name: Chatpata Achaari Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 cup Oil; 1 Onion (large, finely chopped); 1 kg Chicken (Beef or mutton may be used instead; the source says to add extra water and cook longer for those substitutions.); 1 tbsp Ginger-garlic paste; 2 cup Dahi (yogurt); 1 packet Achar gosht masala (Hamdard brand mentioned; packet weight not specified.); 3 Tomatoes (medium, blended or chopped); 0.5 cup Water; Green chilies (As required; slit and stuff with the lemon-juice and achar-masala mixture, per transcript.); 3 tbsp Lemon juice; 2 tbsp Achar masala (For stuffing the green chilies; the transcript identifies this as Hamdard achar gosht masala.); Kalonji (nigella seeds) (For garnishing; amount not specified.); Dhania (cilantro) (For garnishing; amount not specified.); Cream (For garnishing; amount not specified.)

Recipe by Muhammad Danial @m1danial · Instagram

Imported by Iffah Afzaal on SeeMeCook

Spicy chicken curry with a tangy, chatpata gravy and green chilies stuffed with lemon juice and achar gosht masala. The recipe uses a packaged achar gosht spice mix and finishes with fresh garnishes.

6 servings70 minSouth Asian

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Ingredients

1 cup Oil
1 Onion (large, finely chopped)
1 kg Chicken (Beef or mutton may be used instead; the source says to add extra water and cook longer for those substitutions.)
1 tbsp Ginger-garlic paste
2 cup Dahi (yogurt)
1 packet Achar gosht masala (Hamdard brand mentioned; packet weight not specified.)
3 Tomatoes (medium, blended or chopped)
0.5 cup Water
Green chilies (As required; slit and stuff with the lemon-juice and achar-masala mixture, per transcript.)
3 tbsp Lemon juice
2 tbsp Achar masala (For stuffing the green chilies; the transcript identifies this as Hamdard achar gosht masala.)
Kalonji (nigella seeds) (For garnishing; amount not specified.)
Dhania (cilantro) (For garnishing; amount not specified.)
Cream (For garnishing; amount not specified.)

Steps

1
Heat the oil in a pot. Add the finely chopped onion and fry until light golden.
2
Add the chicken to the pot.
3
Add the ginger-garlic paste, dahi, and one packet of achar gosht masala. Stir to combine.
4
Add the blended or chopped tomatoes. Cover the pot and cook until the chicken is cooked through and the curry has formed a gravy; the source does not specify a cooking time or heat level.
5
While the curry cooks, mix the lemon juice and 2 tablespoons of achar masala in a bowl.
6
Prepare the green chilies for stuffing, then fill them with the lemon-juice and masala mixture. The source does not specify how many chilies to use or the precise cutting method.
7
Add the 1/2 cup water to the curry. The source lists this amount but does not make its timing explicit.
8
Place the stuffed green chilies into the chicken curry, cover, and cook for a few more minutes until done.
9
Garnish with kalonji, dhania, and cream before serving.

Notes

The source does not specify the packet weight, quantity of green chilies or garnishes, heat levels, or exact cooking times. The transcript is partially unclear; water is listed in the written ingredient list but its addition point is not clearly stated. For beef or mutton, the author advises adding extra water and cooking longer.