Achari Chicken Tacos

Makes 6 tacos 

Sauce

2 tablespoons vegetable oil or raw untoasted sesame oil

1 teaspoon mustard seeds

2 whole dried red chilies

1 teaspoon nigella seeds

1/2 teaspoon fennel seeds

1/8 teaspoon fenugreek seeds

1/4 teaspoon asafetida

2 whole cloves

2 sprigs curry leaves

2 tablespoons sliced garlic

1 teaspoon chopped ginger

1 tablespoon Kashmiri chili powder

1 tablespoon achari masala (pickle spice mix)

1 cup distilled white vinegar

Salt

Achari Chicken

2 tablespoons vegetable oil

1-pound skinless, boneless chicken leg and thigh meat, cut into 1-inch cubes

Salt

1/2 medium red onion (4 ounces), thinly sliced

2 medium bell peppers (red, green, and/or yellow), cut into thin strips

Taco Shells

3 eggs

Salt

1 sprig coriander leaves (cilantro), minced

2 small green chilies, minced (optional)

About 2 tablespoons vegetable oil, for shallow frying

6 soft corn tortillas (6-inch) * or 6 store-bought parathas (thawed if frozen)

Garnish

Plain yogurt, beaten

Microgreens or micro cilantro

*Soft corn tortillas are available in Latino stores and in supermarkets in various sizes. If serving as starters buy smaller ones or cut the big ones using a cookie cutter.
*Parathas are available in Indian grocery stores

Make the sauce:

1. Heat the oil in a saucepan over medium heat. Add the mustard seeds. When they begin to pop, stir in the red chilies, nigella, fennel and fenugreek seeds, asafetida, cloves, curry leaves, garlic and ginger. When the garlic starts getting a golden color, reduce the heat to low. Stir in the chili powder and masala. Continuing to stir, add the vinegar and about a teaspoon salt. 

2. Turn the heat back up to medium and bring the sauce to the boil. Simmer for 4 to 5 minutes, until well blended and slightly thickened. Check the seasoning and add more salt if needed. Remove from the heat.

Make the achari chicken:  

3. Heat the oil in a frying pan. Add the chicken and season with salt. Cook, stirring, till the chicken is golden on all sides and almost done, 4 to 5 minutes.

4. Add the achari sauce and simmer till the chicken is fully done.

5. Stir in the onion and bell peppers. Remove from the heat. 

Make the taco shells:

6. Whisk the eggs in a wide bowl until blended. Add a pinch of salt, the coriander leaves and green chilies, if using. Whisk well to combine.

7. Heat the oil in a medium frying pan or on griddle plate. One at a time, dip a tortilla in the egg batter. Using your fingers or a tong, place the tortilla in the pan; When the bottom is a golden color, turn the tortilla and cook the other side. Set aside on paper towels. Keep warm as you dip and fry the remaining tortillas, adding more oil to the pan or griddle plate if necessary.

8. If using parathas and you prefer, omit the egg batter. Just cook them in a pan or on a griddle plate over medium heat till fully cooked and heated through.

Assemble the tacos:

9. Place the taco shells (or parathas) in a taco stand or on plates. Divide the achari chicken mixture among the shells. Drizzle with streaks of yogurt and shower with microgreens. Serve hot.