Achari gosht

Name: Achari gosht
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Pakistani
Ingredients: 1½ teaspoons cumin seeds; 1½ teaspoons brown mustard seeds; 1½ teaspoons fennel seeds; 4-6 green finger chillies; 1 tablespoon finely shredded ginger; handful of chopped coriander (cilantro) leaves; ½ teaspoon fenugreek seeds; 1½ teaspoons nigella seeds (kalonji); 300 g (10½ oz) full-fat Greek-style yoghurt; 500 g (1 lb 2 oz) chicken on the bone, such as thighs, cut into 12 pieces; 1 tablespoon crushed garlic; 4 tomatoes, roughly chopped; 1 teaspoon turmeric powder; juice of 1 lemon; salt, to taste; ½ teaspoon Kashmiri chilli powder - or more, if you prefer it hot; 3 red onions, thinly sliced; 1 tablespoon finely grated ginger; 2 tablespoons ghee or sunflower oil

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

A recipe I learnt by watching Naseem Aunty cook her legendary achari gosht. The name of this intensely flavoured dish comes from achar (pickle), as the spices used are generally associated with pickling. Eat with naan or basmati rice.

Ingredients

2 tablespoons ghee or sunflower oil
3 red onions, thinly sliced
1 tablespoo

Asia
Pakistan
Karachi
Main course
Gluten-free

Method

In a dry, heavy-based frying pan, roast all the pickling spices until they begin to pop and become fragrant, which takes about 30 seconds or so. Keep aside about 2 teaspoons of the roasted seeds and leave them whole, then grind the rest to a powder using a pestle and mortar or electric grinder.
Heat the ghee or oil in a heavy-based saucepan over medium heat. Once