North Indian style Achari Chicken topped on Punjabi Mathri (crackers) for an ideal India party appetizer
Finely chop the onions and tomatoes. Crush ginger garlic.
Heat oil in a pan, add cumin, wait for it to start spluttering and throw in the ginger-garlic. Cook for a minute and add onions. Cook until onions are goldenish (about 2 mins)
Add tomatoes and all the masala - Achari, salt, coriander powder and Curd.
Give it all a good stir and add chicken mince to it. Cover and cook until chicken has cooked (it’ll turn from pink to white).
Uncover and cook for another 5 min to evaporate all the water. Spoon some of this hot filling over the mathri and garnish with coriander
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