Achari Chicken

Spice mix

1. Mix the salt and all the spices powder in a small bowl. I.e. fennel seed powder, turmeric powder, ground coriander, Amchoor, Anise seed powder, fenugreek seed powder, ground cumin, ground black pepper, and chilli powder.

Marinate

1. Take about 2 teaspoons of spice mix and place it in a big bowl. Then add about ¼ cup yogurt and mix well.
2. Get the chicken ready and slightly pierce the poultry using a skewer (this little trick will help your chicken develop a tastier flavor right to the bone). Place the pieces in the yogurt mixture. Ensure all the chicken pieces are well coated with the yogurt mix. Set aside to marinate.

Make the masala

1. Finely chop your onions and fry them on a large cooking pan (karahi/ kadhai). Cook until the onion becomes translucent and has a light golden color.
2. Next, add the ginger garlic paste and let it fry further for about a minute.
3. Then, add the spice powder mixture, the salt, and the bay leaves. Continue frying until the spices release their aroma. 
4. Add the tomatoes in and give it a good stir. Here, you can add a little water if you think it’s too dry. Let the spices and the tomatoes cook until all well blended. Try to mash the tomatoes every now and again. You want to make a nice smooth masala mixture.
5. Put the chicken pieces in it when the oil separates a little from the masala mixture. Stir well until the poultry pieces are covered with the sauce. Put the lid on. Let it cook at moderate-high heat for about 15 minutes or until the chicken is cooked. Keep checking and stirring to ensure the chicken isn't burned at the bottom.
6. Then, add the beaten yogurt. Again, stir well and put the lid back. This time, you cook the achari chicken at moderate-low heat. 
7. After about five minutes, sprinkle the Panch Phoron over your chicken. Cook further until the curry sauce looks thick, the oil separates from the edges, and the chicken is tender.