Achar Masala Chicken (or Veggies)

Serves: 4-6

Ingredients

1 lb boneless chicken, cut into ½-inch cubes (or substitute with vegetables like potatoes, carrots, or okra)
Juice of 1 lemon
5-6 green chilies (recommended shishito peppers), for stuffing
3-4 tbsp Mazaydaar Achaari Blend
4 tomatoes, finely chopped or pureed (about 1 ¼ cups)
3 tbsp yogurt, whipped
1 sprig curry leaves (optional)
1 tsp garlic paste
1 tsp ginger paste
1 tbsp tomato paste
3-4 tbsp cooking oil

Instructions

1. Stuff the Green Chilies:

Cut a small slit into each green chili, ensuring they remain intact (don’t cut them all the way through).
Stuff the chilies with half of the Achar Masala, and drizzle with lemon juice. Set aside the remaining Achar Masala for later.

2. Cook the Base:

Heat 3-4 tbsp oil in a sauté pan with a lid over medium heat.
If using, add curry leaves and sauté for a few seconds until they start to sizzle.
Add ginger paste, garlic paste, and the remaining Achar Masala (from the stuffing). Stir well and cook for about 1 minute.

3. Add Protein or Vegetables:

Add the chicken, potatoes, or vegetables (okra, carrots, etc.) to the pan. Stir well to coat evenly in the spices. Sauté for about 1 minute.

4. Add Tomatoes & Yogurt:

Remove the pan from heat. Add the tomato puree (or chopped tomatoes) and whipped yogurt. Mix well to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, cover the pan and lower the heat to simmer until the chicken is tender, or the vegetables are cooked through, and the oil rises to the top (about 20-25 minutes).

6. Adjust Seasoning and Add Tomato Paste:

Stir in tomato paste for added richness.
Taste and adjust seasoning with salt or Mazaydaar Achaari Blend as needed.
Top with the stuffed green chilies and cover the pan. Cook on low heat for an additional 5-6 minutes, allowing the chilies to cook through.

Tips:

If you prefer a milder dish, remove the seeds from the chilies before stuffing them.
Serve with steamed rice, naan, or roti and enjoy!