Chicken · Entrees

Dad’s Signature Spicy Achari Chicken Channa



2 lbs. boneless chicken breast cut in 1/2 “ cubes 1 cup  cooking oil ( I know it sounds like a lot but we will remove excess at end)
3- 15 oz. canned chickpeas 1 tsp salt
1 medium yellow onion thinly sliced
4 medium Roma Tomatoes (peeled and halved) 1 Tbsp. Ginger Garlic Paste
1-2 heaping tbsp. Patak Hot Pickle Relish

( i prefer this brand which can be found at most Indian/Pakistani grocery stores because it is seedless otherwise any Achar will do)


1 jalapeno- chopped
Spice batch 1 Spice batch 2
1 heaping tsp Saunf (Fennel seeds) 1 tsp salt
½ heaping tsp Calonji (Onion Seeds) 2 tsp red chili powder
½ heaping tsp Raiee ( Mustard Seeds) 1 tsp dry coriander powder
½ heaping tsp Methra ( Fenugreek Seeds) 1/4th tsp turmeric powder


  1. Heat Oil in a large nonstick pan
  2. Add onions and stir frequently until softened on high heat
  3. Reduce heat to medium and add ginger garlic paste, stir thoroughly and add chicken
  4. Sprinkle chicken with 1 teaspoon of salt and stir
  5. Cover and cook on medium until chicken releases water. At this point add first batch of spices
  6. Cover and continue cooking until water is almost dried and chicken is slightly firm but no longer pink
  7. Add tomatoes, green chili, second batch of spices, and 1/4th cup of water
  8. Cover and continue cooking until tomatoes soften and water dries up
  9. Use the back of your spoon to mash tomatoes so completely lose form
  10. (If at this point the chicken is cooked and breaking upon stirring, squeeze juice of ½ lemon into pot and taste mixture and add salt or red chili if needed)
  11. Add strained chickpeas and fry on high heat stirring frequently for at least 10 minutes until oil separates
  12. Add 1 c of water, cover and cook on medium heat until chickpeas soften ( add additional water if necessary)
  13. Once water reduces to half, add pickles and cover and cook until water is dried
  14. Remove excess oil
  15. Add garam masala and serve hot with bread or rice!

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