Cumin Chicken & Paneer Achari.

Details:   Prep Time = 40 minutes.        Cooking Time = 6-8 hrs       Serves=4

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My Monday night experiment I love cooking from total scratch we play pick the takeaway off the menu and then I try to recreate it. Achari is one of my favorite curry dishes, and this was as Good as any I have eaten. I have an idea how to tweak it but you will enjoy this if you like  Achari.  I will add tweaks as I develop them.

We have had a busy weekend seen family from afar paddling pool and waterslide fun, and then went to the pelsall fair, Which was so expensive with 5 kids.  We asked Neil’s Folks round for tea, and they made all the right noises so I can say this was a success. (his dad even said it was better than curry in cannock, apparently). is that good??

I was so hungry as me and Neil shared a lunch that when I served up I totally forgot to photograph. Even after saying it out loud 3 times.

The Cumin and chicken mix ummmm I had tried the mix so far and it was lacking something this was the finishing touch. Its given me an idea to…..


NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cookAchari3
  • 227 gm Paneer a block. (for dairy free leave this out use 2 extra chicken breasts and follow instructions from no 2.)
  • 1 Onion Chopped finely.
  • 3 cloves Garlic Crushed (or chopped finely)
  • 1 tsp Fennel seeds. Crushed
  • 1 tsp Coriander seed. Crushed
  • 1/2 tsp ground cloves.
  • 5 cardamom pods.
  • 1″ of ginger grated. Or two ice cubes of ginger if you freeze it. See hints page.Achari 1
  • 6 medium tomatoes chopped in 1/4.
  • 1  medium chilli, 2 Sm Birds eye chillies. Chopped finely, with seeds.
  • 1 Carrot Grated.
  • 1 Tbsp Cumin.
  • 2 Chicken Breast.
  • Juice of 1 Lime.
  • 1 tbsp of lime pickle.  (I will make my own one day.)
  • Birds eye chill for the top as many as heat freaks you have this is quite hot anyway but Tasty.

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Always oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, add the paneer and brown for 5-10 minutes. Add the paneer to the Hot Pot. (leave it off)
  2. Add more oil to the frying pan, Fry the onion till soft add the garlic for 1-2 minutes and then add fennel,coriander,cloves,pods and ginger keep this moving do not let it burn spend time here getting this bit right and your curry will taste fab.  Now Add the tomatoes and chilli. You might need a splash of water just a splash while the tomatoes break down they will create the main base of your sauce.
  3. Once the mixture has broken down About 10 minutes, pour over the paneer in the Hot Pot Add the Carrot and mix well.  Turn on low.
  4. Mix the chicken and cumin together and fry until browned off. Once brown add to the Hot Pot.
  5. Add the lime juice stir well then add the lime pickle and stir leave on low for 6-8 hrs.

I serve this with Basmati rice,  raita (yogurt and cucumber). And a naan bread.

NB: This is posted under , Dairy/Egg/Gluten free, and Paleo. For paleo and gluten free don’t serve with naan bread. For dairy free use 4 chicken breast and no paneer and use soya yogurt to make your raita.





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Posted in Chicken, Curry, Dairy Free, Egg Free, Gluten Free, Paleo, Tricky Tricky - as hard as a Hot Pot Can Get?


  1. […] serve this as a side dish to accompany I also served with Basmati rice, raita (yogurt lemon and cucumber) and a Nan […]

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