Chicken Tikka Coriander & Lemon Achari Mirch (Indian Restaurant Style)

Introduction

In this tutorial, you'll learn how to prepare Chicken Tikka Coriander & Lemon Achari Mirch, a medium hot and tangy curry that bursts with fresh flavors. This dish features a delightful combination of fresh coriander, lemon juice, and spicy chili pickle, perfect for anyone looking to recreate a classic Indian restaurant-style meal at home.

Step 1: Prepare Your Ingredients

Before you start cooking, gather and measure all the necessary ingredients:

• 45 ml Oil (3 tablespoons, sunflower or vegetable)
• 2 teaspoons Ginger Garlic Paste
• 0.5 teaspoon Methi (fenugreek seeds)
• 2 teaspoons Mix Powder (a blend of spices)
• 0.25 teaspoon Salt
• 0.25 teaspoon Garam Masala
• 300-330 ml Base Gravy (kept hot in a separate pan)
• 5 tablespoons Fresh Coriander Stalks (finely chopped or blended)
• 5 tablespoons Fresh Coriander Leaf (finely chopped)
• Pre-cooked Chicken, Lamb, Beef, or Prawns (your choice)
• 2 tablespoons Single Cream (30 ml)
• 1 tablespoon Jaggery or Brown Sugar
• 1 tablespoon Fresh Lemon Juice
• 1 tablespoon Chilli Pickle (brands like Pran or Mr Naga)
• Half a Lemon Slice for garnish

Step 2: Heat the Oil

• Add 45 ml of oil to a frying pan over medium-high heat.
• Once the oil is hot, add 2 teaspoons of ginger garlic paste.
• Allow it to sizzle for 20-30 seconds, stirring occasionally to prevent sticking.

Step 3: Add Spices

• Incorporate 0.5 teaspoon of methi, 2 teaspoons of mix powder, 0.25 teaspoon of salt, and 0.25 teaspoon of garam masala.
• Fry the mixture for another 20-30 seconds.
• To prevent burning, add approximately 30 ml of base gravy while stirring frequently.

Step 4: Combine Chicken and Coriander Stalks

• Add 5 tablespoons of finely chopped coriander stalks and your choice of pre-cooked meat to the pan.
• Mix everything well to ensure the meat is coated with the sauce.

Step 5: Increase Heat and Add Base Gravy

• Turn the heat up to high and add 75 ml of base gravy.
• Stir the mixture and allow it to cook until reduced by about a third, watching for small craters to form in the sauce.

Step 6: Repeat with More Base Gravy

• Add another 75 ml of base gravy, stirring and scraping the bottom and sides of the pan.
• Allow the sauce to cook down again, enhancing the flavor.

Step 7: Final Additions

• Add 150 ml of base gravy, 1 tablespoon of jaggery or brown sugar, 1 tablespoon of chili pickle, and 1 tablespoon of lemon juice.
• Stir well and let it cook for 3-4 minutes until it reaches your desired consistency.

Step 8: Adjust Consistency

• If the curry becomes too thick, add a little more base gravy.
• Avoid stirring too much unless necessary to prevent burning.

Step 9: Add Cream and Fresh Coriander

• In the last 45 seconds of cooking, add 5 tablespoons of finely chopped coriander leaf and 2 tablespoons of single cream.
• Turn the heat down to low and stir gently until fully incorporated.

Step 10: Serve

• Plate the curry and garnish with a sprinkle of fresh coriander and a half lemon slice on top.

Conclusion

You’ve successfully made Chicken Tikka Coriander & Lemon Achari Mirch, a flavorful and aromatic dish that can impress family and friends. Enjoy your meal with rice or naan for a complete dining experience. For further variations, consider trying different proteins or adjusting the spice levels to your taste. Happy cooking!