Achari Chicken Masala



½ cup oil
2 medium onions, finely chopped
1 Supreme Bay Leaf
2 inch piece Supreme Cassia Bark
2 Supreme Cloves
2 Supreme Cardamom Pods
3 Supreme Black Peppercorns
850g chicken breast cut into 1 inch pieces
1 tbsp Supreme Ginger Garlic Paste
½ tsp Supreme Turmeric Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Chilli Powder
Salt to taste
1 tin Supreme Chopped tomato tin, (blitzed to a puree)
2 tbsp Supreme Achar Masala
½ cup water
3 bullet chillies, pierced with a knife or fork
Chopped coriander to garnish


Heat oil in a pot over medium-high heat. Add bay leaf, cassia, cloves, cardamom pod and black peppercorns. Cook spices and once they release aromas add chopped onions and saute until golden brown. Ginger garlic paste cook for 1-2 minutes then add turmeric powder, cumin powder, coriander powder and chilli powder and salt. Stir well and cook spices for 1-2 minutes (add a splash of water, if needed to prevent spices from burning). Now add pureed tomato and stir well. Bring to a boil then reduce heat to low, cover and simmer the sauce for about 20 minutes or until it has cooked down and thickened. Stir in achar masala, cook for a few minutes then add chicken and ½ cup water. Stir well, cover and simmer until chicken is half cooked. Add bullet chillies, cover and continue to simmer until chicken is fully cooked. Garnish with chopped coriander and serve with naan or steamed basmati rice.

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