Chicken Karahi Achari

Toast the coriander, cumin, fennel, and pepper in a pan for a minute until they release their aroma, stirring continuously.

Move the toasted spices to a mortar or use a food processor. Add the chili flakes, Kashmiri chili, salt, and fenugreek leaves. Crush them and store in a jar; the achari masala is ready.

In a pan, fry the ginger garlic paste in the oil, then add the mustard, nigella, and fenugreek seeds. Allow them to sizzle before adding the green chili paste and chopped onions.

Cook for 5 minutes until the onions turn slightly golden. Add the chicken and half of the spice mix. Fry until the chicken changes color.

Add the tomato puree and mix thoroughly. Cover and cook on medium heat for 15 minutes until the chicken is tender.

Meanwhile, slit the big chilies and remove the seeds. Mix lemon juice with the remaining spice mix and fill the chilies. (Wear gloves while handling the chilies.) Set aside.

Once the chicken is tender, add the whipped yogurt and mix well. Cover and cook on low heat for a few minutes until a layer of oil appears on top.

Place the filled chilies on top without stirring. Cover the pot and cook for another 1-2 minutes. Turn off the heat and let the chilies soften in the steam until served.