Achar Ghost

• chicken↗750 g
• coriander leaves, chopped↗1⁄2 cup
• fenugreek seeds1⁄2 teaspoon
• fennel seed1 teaspoon
• cumin seed↗1⁄2 teaspoon
• turmeric powder↗1 teaspoon
• red chilies, whole↗8
• red chili powder↗1 teaspoon
• medium tomatoes↗4
• cloves↗5
• onion seeds1 teaspoon
• oil6 tablespoons
• ginger, chopped↗2 tablespoons
• medium onions↗2
• salt↗
• tablespoon garlic, chopped↗1
• teaspoon mustard seeds1

Step-by-step instructions

1. 1

   Wash and cut the chicken into 11/2" cubes.

2. 2

   Take off and cut the onions.

3. 3

   Cut the tomatoes.

4. 4

   Roast the whole spices separately and grind everything coarsely.

5. 5

   Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.

6. 6

   Mix in the cut ginger-garlic.

7. 7

   Mix well.

8. 8

   Mix in coarsely ground masala powder.

9. 9

   Stir fry for half a minute, stirring all the time.

10. 10

    Mix in chicken, stir fry on high flame heat up till chicken pieces are well browned.

11. 11

    Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.

12. 12

    Stir fry till oil leaves the masala.

13. 13

    Mix in sufficient quantity of water (about 1 1/2 cups), bring it to a boil and cover.

14. 14

    Stir fry till the chicken is fully done.

15. 15

    Adjust the flavor and serve hot decorated with coriander leave.