Achari Chicken - Pickled Chicken On A Bed Of Garlicky Spinach - My Recipe Book By Tarika Singh
- 10 years ago
Food blogger Tarika Singh brings you this delicious, mouth-watering chicken recipe called achari chicken. Check out Tarika's version of this easy chicken recipe, loaded with flavours of pickle which she serves on a bed of delectable and fragrant garlicky spinach.
Ingredients:
2 tbsp mango pickle (homemade or store-bought; be sure to leave out any hard or tough bits as these won’t blend at all)
2 tbsp water
2 tsp ginger-garlic paste
1/4 tsp turmeric powder
1/4 tsp table salt
450 grams boneless chicken, cut into cubes
Non-stick cooking spray
2 tsp vegetable oil
5 to 6 cloves of garlic, minced
300 grams spinach, washed & dried
Salt to taste
Method:
- Place the pickle & water in a mini food processor or the smallest jar of your mixer-grinder, and blend/ process until it forms a puree. Be sure to leave out any of the hard pieces from the pickle as they won’t blend at all.
- Use a pestle-mortar or simply, a bowl and the back of a spoon, and mash together the ginger-garlic paste, turmeric & salt.
- Add the pureed pickle mixture and continue to mash together until it forms a uniform paste. This is the marinade.
- Coat the chicken completely in this marinade. Cover & refrigerate for at least 30 minutes.
- Pre-heat the oven to 200 degrees Celsius.
- Line a baking tray with foil & spray with cooking spray. Arrange the chicken on this tray & pour any leftover marinade over the chicken too.
- Bake for about 20 to 25 minutes, or until the chicken is cooked.
- While the chicken is cooking, place a large non-stick pan on medium-high heat.
- Add the oil, let it heat slightly, and add the garlic.
- After about 30 seconds or after the garlic becomes fragrant, add the spinach and sauté the spinach until it wilts and isn't watery anymore.
- Sprinkle with salt.
- Arrange the spinach on a plate & place the chicken pieces over it.
Host: Tarika Singh
Director: Vaibhav Dhandha
Camera: Narayan Thakur, Manjeet Katariya
Editing: Ravi Varma
VFX - Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Ingredients:
2 tbsp mango pickle (homemade or store-bought; be sure to leave out any hard or tough bits as these won’t blend at all)
2 tbsp water
2 tsp ginger-garlic paste
1/4 tsp turmeric powder
1/4 tsp table salt
450 grams boneless chicken, cut into cubes
Non-stick cooking spray
2 tsp vegetable oil
5 to 6 cloves of garlic, minced
300 grams spinach, washed & dried
Salt to taste
Method:
- Place the pickle & water in a mini food processor or the smallest jar of your mixer-grinder, and blend/ process until it forms a puree. Be sure to leave out any of the hard pieces from the pickle as they won’t blend at all.
- Use a pestle-mortar or simply, a bowl and the back of a spoon, and mash together the ginger-garlic paste, turmeric & salt.
- Add the pureed pickle mixture and continue to mash together until it forms a uniform paste. This is the marinade.
- Coat the chicken completely in this marinade. Cover & refrigerate for at least 30 minutes.
- Pre-heat the oven to 200 degrees Celsius.
- Line a baking tray with foil & spray with cooking spray. Arrange the chicken on this tray & pour any leftover marinade over the chicken too.
- Bake for about 20 to 25 minutes, or until the chicken is cooked.
- While the chicken is cooking, place a large non-stick pan on medium-high heat.
- Add the oil, let it heat slightly, and add the garlic.
- After about 30 seconds or after the garlic becomes fragrant, add the spinach and sauté the spinach until it wilts and isn't watery anymore.
- Sprinkle with salt.
- Arrange the spinach on a plate & place the chicken pieces over it.
Host: Tarika Singh
Director: Vaibhav Dhandha
Camera: Narayan Thakur, Manjeet Katariya
Editing: Ravi Varma
VFX - Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited