Vegan Achari Chicken

Savor the bold and tangy flavors of **Vegan Achari Chicken**, a plant-based twist on the classic Indian dish that’s bursting with traditional achari spices. This recipe features protein-packed soy chunks simmered in a vibrant, spiced tomato gravy infused with mustard, fenugreek, fennel, nigella, and cumin seeds for an authentic pickled spice aroma. Perfectly sautéed onions, garlic, and ginger create a rich base, while turmeric, red chili powder, and garam masala add depth and warmth. This vegan delicacy is quick and easy, with just 15 minutes of prep time and ready to serve in under an hour. Finish it off with a squeeze of fresh lemon juice and chopped cilantro for a refreshing zing, and pair it with fluffy rice or warm roti for a satisfying, plant-based dinner. Whether you're a fan of Indian cuisine or exploring vegan options, this dish is sure to delight your taste buds.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Soy chunks
• 3 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Cumin seeds
• 2 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 cup Tomato puree
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh cilantro, chopped
• 4 cups Water

Directions

Step 1

Bring 4 cups of water to a boil in a large pot. Add the soy chunks and let them cook for about 8-10 minutes until softened. Drain, rinse with cold water, and squeeze out excess water from the soy chunks.

Step 2

In a large pan or skillet, heat the vegetable oil over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. Fry them for a minute until they start to crackle.

Step 3

Add the finely chopped onions to the pan and sauté until golden brown, about 5-7 minutes.

Step 4

Add minced garlic and ginger to the onions and sauté for another 2 minutes until fragrant.

Step 5

Pour in the tomato puree and cook for 5 minutes until the raw smell of the tomatoes disappears.

Step 6

Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for an additional 3 minutes.

Step 7

Add the cooked soy chunks to the mixture and stir to coat them evenly with the spice mixture. Let it cook for another 5-7 minutes, stirring occasionally.

Step 8

Add lemon juice and fresh cilantro to the pan, giving it a final mix. Adjust seasoning if required.

Step 9

Remove from heat and serve hot with rice or roti.

Nutrition Facts

Serving size	(1751.3g)

Amount per serving	% Daily Value*
Calories	1319.3

Total Fat 45.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2520.4mg	0%
Total Carbohydrate 127.2g	0%
Dietary Fiber 40.4g	0%
Total Sugars 23.7g
Protein 116.1g	0%

Vitamin D 0IU	0%
Calcium 682.8mg	0%
Iron 23.5mg	0%
Potassium 5422.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 33.5%

Carbs: 36.7%