Achari Karela Chicken

Ingredients

• ⅜ kg chicken
• 2¼ blended tomatoes
• ¾ onion · chopped
• 3 onions · sliced
• ¾ tbsp ginger garlic paste
• ¼ cup oil

Spices

• Salt to taste
• ¾ tsp red chilli powder
• ¾ tsp chilli flakes
• ⅜ tsp turmeric powder
• ⅜ tbsp coriander powder

For Karela (Bitter Gourd)

• 4-5 karela · peeled & sliced
• Salt · for removing bitterness
• 1½ tbsp oil

Achari Masala

• ¾ tsp nigella seeds · kalonji
• ¾ tbsp coriander seeds
• ¾ tbsp fennel seeds
• ¾ tbsp mustard seeds

Garnish

• Green chillies
• Fresh coriander leaves

Other ingredients

• ⅜ cup water

Instructions

1. Cook Chicken Base.
2. Heat ⅓ cup oil, sauté chopped onion until light golden.
3. Add ginger garlic paste and chicken.
4. Cover and cook for 5 minutes on low flame.
5. Add blended tomatoes and all spices.
6. Mix well, cover, and cook for 10 minutes until chicken is tender.
7. Prepare Karela (Remove Bitterness): peel and slice karela.
8. Sprinkle salt and leave for a while until water releases.
9. Wash thoroughly, place in cloth, and squeeze out excess water.
10. Fry Karela.
11. Heat 2 tbsp oil and fry karela on low flame for 5 minutes until color changes.
12. Add to chicken.
13. Fry Onions.
14. In another pan, sauté sliced onions until golden.
15. Add into chicken mixture.
16. Achari touch: grind all achari masala ingredients; sprinkle over chicken and mix well; add ½ cup water, cover, and cook for 5 minutes.
17. Final touch: add green chillies and fresh coriander; mix and serve hot.