Achaari Chicken

This is an Americanized version of a popular Indian dish. It is traditionally made with whole chicken parts and served with na'an and/or basmati rice.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 1  lb boneless skinless chicken breast, cut into bite sized cubes
• 1  tablespoon  vegetable oil
• 1⁄2 teaspoon nigella seeds (black sesame seeds)
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon fennel seed
• 1 -2  dried red chili pepper (dried hot)
• 1  cup onion, -sliced thick
• 1⁄4 cup tomato puree
• 1  teaspoon kosher salt (to taste)
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon turmeric
•  fresh cilantro, for garnish

Directions

1. In a large skillet, heat oil over medium high heat; add mustard seeds, nigella seeds, fennel seeds, and dried peppers (leave whole) and saute a few minutes until fragrant.
2. Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside.
3. Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes.
4. Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes.
5. Garnish with cilantro.