Achari Chicken Wings

                                                                           

How does one choose the recipes one tries? I mostly go by instinct though I generally tend to pick recipes that don't take too long, which have few and easily accessible ingredients and, if they are a tad different or unusual then all the better.  I had a very good feeling about this recipe when I came across it and it did not let me down!! It cooked pretty fast and was absolutely delicious.

This is a versatile dish which you can serve as an appetizer or as main course. The word achari means pickled. The whole spices used in this recipe, which give the dish a distinct flavour, are the ones that are used in pickles.

Ingredients: 

1/2 kg chicken wings ( without skin)
Salt to taste
1 tbsp lemon juice
2 onions, crisply fried
2 tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 tomato or 2 tbsp paste
1/4 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp crushed red chilly powder ( kuti lal mirch)
1 tsp whole spice powder ( garam masala powder)
Coriander leaves to garnish

To Temper
1 bay leaf
1/2 tsp whole coriander seeds
1/4 tsp fenugreek seeds (methi dana)
1/2 tsp cumin seeds
1/4 tsp onion seeds ( kalonji)
1 inch cinnamon
2-3 cloves
2 green cardamom
2 -3 button red chillies
1 tbsp oil

Method:     Sprinkle salt and lemon juice over the chicken wings and keep aside for two hours. Fry the sliced onions till brown and crisp.

In a heavy bottom pan heat oil. Crush the crisply fried onions and add to oil. Also add ginger and garlic paste and chopped tomato. Stir. Add the seasonings...red chilly powder, turmeric powder, coriander powder and crushed red chilly powder. Saute for few minutes till the mixture is well fried and oil separates. Add the marinated chicken wings. Saute for two minutes on high and then lower heat, add 1/4 cup water and cover. Let it cook till chicken is tender.(If you want you can even pressure cook at this point to speed up the cooking process and ensure it is cooked through. Just one whistle should do it.)

Once chicken is tender prepare tempering. Add one tbsp oil to a small pan and add bay leaf, coriander seeds,fenugreek seeds, cumin seeds, onion seeds, cinnamon,  cloves,  green cardamom and button red chillies. Once the whole spices splutter add to the chicken wings. Also add whole spice powder. Mix well. Simmer for couple of minutes and close. Serve hot garnished with coriander leaves.

Do not overcook the chicken wings. They should be tender yet firm. Keep marinated chicken in the refrigerator, covered with a lid or cling film. Never leave outside.