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Indian Achari Chicken | Spicy Skillet in 25 Min.
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25 min
Quick
Gurkerl Küche
Saftiges Hühnerfilet in einer herrlich aromatischen, pikant-würzigen Currysauce nach indischer Pickling-Art mit Senfsaat-Aroma, Ingwer, Knoblauch und feinem Joghurt. Perfekt abgerundet mit frischem Koriander und lockerem Basmatireis – ein unkomplizierter Express-Genuss für den Feierabend in nur 25 Minuten.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into approx. 2–3 cm pieces. In a bowl, mix with plain yogurt, mustard, and half each of the turmeric, cumin, and salt, then let marinate briefly.
Finely chop the onions, garlic, and ginger. Wash, deseed, and cut the chili pepper into thin rings. Rinse the fresh coriander, shake dry, and roughly chop.
Cooking & serving
Bring the basmati rice to a boil with twice the amount of lightly salted water and steam covered over low heat for approx. 10 to 12 minutes until cooked. (If you want to warm up side dishes like naan bread, preheat the oven to 180 °C top/bottom heat.)
Chef's tip
The typical Indian Achari flavor comes from the mustard in the marinade together with lemon juice and the aromatic roasted spices.
If you prefer it milder, remove all seeds from the chili pepper before preparation or reduce the amount of chili accordingly.
45 min
Quick
