Amchur Spicy Chicken
Lynley Jones
Chicken simmered in a sauce spiked with amchur, chilies and south Asian spices. Serve with rice.
Serves 4-6
Ingredients
2 ½ TB whole coriander seeds
1 TB + 1 tsp whole fennel seeds
2 tsp whole cumin seeds
Optional: ⅛ tsp whole fenugreek seeds
2 tsp mild chili powder or flakes such as Kashmiri chili or Aleppo pepper
2 TB + 1 tsp amchur powder, divided
3 garlic cloves
½-inch piece of ginger
¼ cup neutral oil such as avocado or canola (plus more as needed)
¾ tsp whole nigella seeds
1 cup finely diced red onions
¾ cup canned crushed tomatoes (or 3 plum tomatoes pureed to a pulpy consistency)
½ tsp ground turmeric
1 tsp table salt (or 2 tsp coarse salt such as Diamond Crystal), plus more as needed
1 ½ tsp cane or coconut sugar
½ cup plain whole milk Greek yogurt
2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
½ - 1 cup hot tap water
Minced cilantro leaves for garnish
Instructions
1. Make the amchur spice blend:
In a hot, dry pan, briefly toast the coriander, fennel, cumin, and fenugreek seeds for about 2 minutes, stirring continuously. Do not allow them to burn - adjust the heat and timing as needed. When the seeds are toasty and fragrant, transfer them to a plate or bowl to cool.
When cool, grind together in a spice grinder or mortar and pestle. Add 1 tsp of the Kashmiri powder and 1 TB of the amchur powder and mix well.
2. Make the ginger-garlic paste:
Finely grate the garlic into a small dish. Peel the ginger and grate it into a separate dish. Combine equal parts garlic and ginger together to make the ginger-garlic paste (you will need 1 TB).
3. Make the sauce:
In a heavy-bottomed pot, warm the oil over medium-high heat. Add the nigella seeds to bloom briefly, stirring constantly for about 45 seconds until fragrant (do not let them burn). Add the onions and saute until golden, adjusting the heat as needed.
Turn the heat to low and add the ginger-garlic paste. Saute until fragrant, about 30 seconds. Stir in the amchur spice blend and saute briefly until aromatic. Add the tomatoes, bring to a simmer and saute for about 2 minutes.
Stir in the turmeric, salt and sugar, along with the rest of the amchur. Taste and add ½ tsp chili as needed to raise the heat level (or more if desired). Mix well and saute over low heat for 2-3 minutes.
4. Temper the yogurt:
In a small bowl, whisk 1 TB of the hot tomato sauce into the yogurt. Add half the whisked yogurt mixture into the sauce over low heat and mix well. When fully incorporated, add the rest of the yogurt mixture and mix to combine.
5. Add the chicken and finish:
Stir in the chicken pieces, then adjust the heat as needed to bring the sauce back to a bare simmer. Cook for 2-3 minutes over low heat at a very gentle simmer. Cover and cook over low heat for about 5 minutes, stirring occasionally. Add hot tap water to reach desired consistency. Return to a gentle simmer, then cover and cook over low heat until chicken is cooked through, about 20 minutes. (See notes about the need for gentle heat in this step to avoid a broken sauce!)
Taste and add another pinch of salt and/or chile if needed, along with another splash of hot water as needed. When ready, garnish with cilantro and serve.
Notes:
This recipe was created by Joe Shultz, founder of Rose & Ruth’s, our local partner who is freshly grinding spices right in this area.
This recipe was created to showcase amchur, a traditional south Asian spice made by grinding tart green mangoes into a fine powder. Amchur contributes a brightly sour and fruity note to lots of dishes, both savory and sweet.
Heads up as you make this dish: yogurt is prone to separating into curds when exposed to strong heat, so in Step 4, Joe is using a tempering method to guard against this, and you’ll want to follow the instructions carefully. The goal is to have a velvety-smooth sauce of blended tomatoes and yogurt. If your sauce breaks (ie, you can see distinct little yogurt curds throughout the sauce), don’t panic - it’s still perfectly edible! And delicious! You can stir a little extra yogurt into the final dish to mask the curds, or just serve it as is.
You don’t become a cooking rock star without breaking a few sauces, my friend. All good.
Spices used in this recipe:
Amchur is a classic south Asian ingredient, adding a bright, citrusy spark to curries, baked goods and more. Freshly-ground in small batches, right here in town by our partners at Rose and Ruth's...
Coriander seeds are the seeds of the cilantro plant, and have a similar flavor but with a nuttier edge. Use them whole to infuse soups, stews and beans with flavor, or crush them in a mortar and pestle and sprinkle them over chicken, meats or veggies.
1/2 cup-sized jar.
Our sinlge-origin Hariyali Fennel seeds are grown on Sakariya family farm in Shedubhar, Gujarat in India. This variety has been derived from the family’s indigenous seed collection, and grows alongside chillies and coriander. Gentle post-processing allows it to retain its soft green color.
1/2 cup-sized jar.
Our flavorful organic cumin seeds come from India and Turkey. These high-quality cumin seeds have a robust flavor and a gorgeously deep brown color, flecked with green and gold. Cumin is a classic ingredient in cuisines around the world, including Indian, Mexican, Middle Eastern and many others. Use them whole in rice, curries, beans and soups to infuse the dish with flavor. Or crush them with a mortar and pestle to sprinkle on meats and taco toppings.
1/2 cup-sized jar.
Used in Indian, Middle Eastern, African and other cuisines. Our organic fenugreek seeds have a grassy flavor with a pungent edge, with notes of maple in the aroma and a hint of bitter in the finish. Use them whole to infuse curries and stews with flavor.
1/2 cup-sized jar.
Originally from Aleppo, Syria, this pepper is now being grown in neighboring Turkey. Mildly spicy, it’s like a cross between ancho chile and red bell peppers. Addictively good on veggies of all kinds, as well as grilled meats, fish and more.
1/2 cup-sized jar.
The black seeds of the nigella sativa plant. A mild, herby, flavor with notes of thyme. Used in African, Asian, Indian and Middle Eastern cuisines. Bloom them in oil, add them to a saute, toss them with vegetables or potatoes, or use them as a topping on breads and baked goods. Crush them in a mortar and pestle and sprinkle over chicken. Organic.
1/2 cup-sized jar.
We are super proud to offer you this single-origin, heirloom-variety turmeric, farmed without pesticides and harvested and freshly milled each year! This pragati turmeric is an intensely flavorful and aromatic heirloom variety, grown on a 3rd generation family farm in India. 1/2 cup-sized jar.