Buff or chicken achar is one of the well-known Nepali cuisines that involve the preparation of spicy and tangy pickles from buffalo meat; sometimes, this may be chicken. It can be served as either a side or main course with rice. Here is a recipe for the preparation of buff/chicken achar:
Ingredients
For the meat:
- 500 g buff or chicken, cut into small cubes
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsps mustard oil
For the Achar:
- 1 cup sesame seeds, roasted, and ground 1/2 cup mustard oil 1 tablespoon fenugreek seeds 1 tablespoon cumin seeds 1 tablespoon coriander seeds, roasted and ground 1 teaspoon turmeric powder 2 tablespoons chili powder Adjust to taste 4 cloves garlic, finely chopped 1-inch piece of ginger, finely chopped 3-4 green chilies, finely chopped 1/2 cup vinegar - or lemon juice Salt, to taste Fresh cilantro, chopped, for garnish Instructions: Preparing the Meat:
- Marinate the Meat: In a bowl, marinate the buff or chicken pieces with turmeric powder and salt. Leave it for 15-20 minutes.
- Cook the Meat: Heat 2 tablespoons of mustard oil in a pan. Add the marinated meat and cook over medium heat until the meat is tender and slightly browned. Set it aside.
Preparing the Achar:
- Prepare the Sesame Seed Paste: Dry roast sesame seeds until golden brown and then cool and grind into fine powder or paste.
- Heat Oil: In a large pan, heat 1/2 cup mustard oil. Then add the fenugreek seeds and fry until it turns dark brown.
- Add Aromatics: Add chopped garlic, ginger, and green chilies. Stir-fry for a minute until fragrant.
- Spice it Up: Add cumin seeds, coriander seeds, turmeric powder, and chili powder. Stir well to mix the spices.
- Combine Everything: Add the cooked meat into the pan and stir to coat the meat with the spices.
- Add Sesame and Vinegar: Mix in the ground sesame seeds and pour in vinegar (or lemon juice). Stir everything together to create a thick paste-like consistency. Adjust the seasoning with salt.
- Cook for Flavor: Continue to cook on low flame for another 5-10 minutes or until the flavors meld together.
- Garnish: Once cooked, remove from heat and garnish with chopped, fresh cilantro.
Serving:
- Serve the buff/chicken achar warm or at room temperature. You can have it with rice, beaten rice, or as a side dish with your main meal.
Enjoy your flavorful and spicy Nepali achar!