Vegetarian Achari Chicken
Transform your dinner table with this Vegetarian Achari Chicken, a flavorful twist on the classic Indian achari dish made meat-free! Juicy soy chunks take center stage as they’re marinated in spiced yogurt and simmered to perfection in a tangy tomato-based gravy, infused with the bold flavors of mustard oil and an aromatic mix of pickling spices like fennel, fenugreek, and nigella seeds. This dish strikes the perfect balance of heat and zest, thanks to the addition of green chilies and classic Indian spices like turmeric and coriander powder. Quick to prepare and packed with protein, this vegetarian delight is perfect for pairing with naan, roti, or steaming basmati rice. Whether you're a vegetarian or simply looking to try something new, this "mock meat" version of achari chicken is sure to impress!
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Ingredients
- 200 grams Soy chunks
- 150 grams Plain yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 4 tablespoons Mustard oil
- 1 large Onion, finely chopped
- 200 grams Tomato puree
- 2 pieces Green chili, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Fennel seeds
- 0.5 teaspoon Nigella seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Directions
Step 1
Begin by soaking the soy chunks in warm water for about 15 minutes until they become soft. Drain them and squeeze out the excess water.
Step 2
In a bowl, mix the plain yogurt with ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Add the drained soy chunks to this mixture, ensuring they are well coated. Let them marinate for at least 15 minutes.
Step 3
Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. Stir for a few seconds until they start to crackle and release their aroma.
Step 4
Add the finely chopped onion to the pan and sauté them until they turn golden brown.
Step 5
Stir in the tomato puree and cook for 5-7 minutes until the oil begins to separate from the mixture.
Step 6
Add the marinated soy chunks along with the green chilies. Mix well to ensure the soy chunks are coated with the sauce.
Step 7
Add coriander powder to the pan and mix well. Pour a small amount of water as necessary to achieve the desired consistency. Cover and let it simmer for about 15-20 minutes on low heat, allowing the flavors to meld together.
Step 8
In a separate small pan, heat the remaining mustard oil and pour it over the cooked soy chunks for an added layer of flavor.
Step 9
Garnish with freshly chopped coriander leaves before serving.
Step 10
Serve the Vegetarian Achari Chicken hot with naan, roti, or steamed rice.
Nutrition Facts
| Serving size | (829.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1557.0 |
| Total Fat 63.1g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 9mg | 0% |
| Sodium 3496.0mg | 0% |
| Total Carbohydrate 135.5g | 0% |
| Dietary Fiber 38.1g | 0% |
| Total Sugars 28.7g | |
| Protein 123.2g | 0% |
| Vitamin D 72IU | 0% |
| Calcium 865.2mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 5648.4mg | 0% |
Source of Calories