Achari Chicken

70.00

1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days

Description

VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Chicken – Cut into 20 Pieces ½ Kg / 1.1 lbs
Cooking Oil Total 8 Tablespoons / 120 ml
Green Chillies 7 Whole
Yogurt / Curd 125 gms / 4.40 oz
Ustad Banne Nawab’s Achari Chicken Masala One Packet

STEPS OF COOKING:

  1. Mix Achari Chicken Masala in 50 ml / Half small teacup water into a fine paste and apply it to the Chicken evenly.
  2. In a pressure cooker heat 60 ml / 4 tablespoons of oil and fry chicken masala for 3 to 5 minutes, stirring continuously.
  3. Add Yogurt / Curd and further cook for 2 to 3 minutes, stirring continuously.
  4. Add another 50 ml / Half small teacup water, mix thoroughly, close lid of pressure cooker and cook on high flame till third whistle.
  5. After the third whistle, reduce flame to lowest and cook for 5 minutes only.
  6. Close stove and let the cooker cool down.
  7. Heat 60 ml / 4 Tablespoons cooking oil in a Kadhai / Wok (Round shaped Frying Pan without lid), add the Whole green chillies and fry for about 2 to 3 minutes till their rawness is gone.
  8. Now transfer the entire contents of the pressure cooker into the Kadhai / Wok and cook on high flame till water is absorbed and gravy becomes thick, stirring occasionally.

Additional information

Weight 50 g

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