Achari Chicken Recipe

I first tasted Achari chicken curry at our PG in Delhi during my college days. The aroma and flavors of this chicken masala instantly reminded me of mango pickle.

The spicy, tangy taste of achari chicken masala is so delicious. Years later, I made it at home, and it’s now a family favorite full of nostalgic North Indian dhaba-style flavors.

This achari chicken comes together in one pot in under 45 minutes, and is perfect for a quick but flavorful dinner. Other flavorful chicken curry recipes you may like are Dahi Chicken, Chicken Jalfrezi, Ceylon Chicken, Chicken Pathia, and Chicken Vindaloo.

Ingredients Notes

• Chicken: This achari chicken recipe calls for bone-in curry cut or boneless thighs, as bone-in adds more flavor.
• Mustard oil: This is used for that signature achari aroma. Heat until it smokes before cooking and cool slightly before adding the tempering. Substitute with any neutral-flavored oil with a high smoking point. I used sunflower oil for this recipe.
• Achari masala: A mix of fennel (saunf), coriander seeds (dhania), nigella (kalonji), mustard (rai), fenugreek (methi dana), and cumin. Lightly toast it on low heat and coarsely ground. Do not increase the heat.
• Onions & tomatoes: They form the base of the achari curry. Sauté onions until golden brown. I used fresh tomatoes pureed in a mixer. You can substitute it with tomato paste or canned tomatoes.
• Yogurt (curd): Adds creaminess and a slight tang. Whisk it well before adding to the marinade.
• Green chilies: To make acari mirchi, stuff achari masala inside green chilies for achaari pickle flavor. This is optional, but it tastes delicious. Always deseed the green chilies to reduce the spiciness.
• Spices: Kashmiri red chili powder and turmeric.
• Kasuri methi (optional): Adds a layer of North Indian restaurant-style flavor.

How to make Achari Chicken Recipe (Step By Step)

Preparations to make the curry

1) Lightly roast the ingredients listed under "achari masala" in a pan over low heat until they become fragrant and slightly crisp. Be careful not to burn them. Once roasted, let the spices cool down completely, then grind them into a coarse powder. Set it aside. We will use only 6 teaspoon of this achari masala. You can store the remaining masala in an airtight container.

2) In a bowl, combine the chicken pieces with all the ingredients listed under "marinate the chicken." Mix well until the chicken is evenly coated. Set aside to marinate.

3) Slit the green chilies lengthwise from the middle to create a pocket for the stuffing. Carefully remove the seeds to reduce their heat. In a small bowl, combine 1.5 teaspoons of the prepared achari masala, salt, oil, and lemon juice. Mix this into a thick paste. Stuff this achari masala paste into the green chilies, ensuring each chili is well-filled.

4) Heat 2 teaspoons of oil in a pan over medium heat. Once the pan is hot, reduce the heat to low and gently place the stuffed green chilies in the pan. Make sure the stuffed side or the open side does not face towards the pan, or the stuffing will come out. Cook them until golden brown spots appear on all sides. Remove the cooked chilies from the pan and set them aside on a plate.

5) In the same pan, add green cardamom pods, cloves, cinnamon stick, nigella seeds, and fennel seeds. Cook them for about 30 seconds until they release their aroma. Be careful not to burn them.

6) Add the chopped onions to the pan and stir-fry them over medium heat until they turn golden brown. Once the onions are browned, add turmeric powder and red chili powder. I also added ½ teaspoon spicy red chili powder (optional).

7) Stir well to combine the spices with the onions. Add the marinated chicken to the pan.

8) Increase the heat slightly and roast the chicken, stirring frequently, until the oil starts to separate from the mixture. This indicates that the chicken has been well-sautéed and the flavors have melded. Add the fresh tomato puree to the pan.

9) Stir well to combine them with the chicken and spices. Cook for about 5 minutes. Cover the pan and cook the chicken on low heat for 10 minutes, stirring occasionally to prevent sticking.

10) Add hot water as needed to adjust the consistency of the curry to your preference. The curry is of thick consistency, so add water accordingly. Taste the curry and add salt if required. Cover again and continue to cook on low heat until the chicken is fully cooked and tender, and the oil starts to float on the surface of the curry.

11) Finally, add the cooked stuffed green chilies (cut them in half, if using long chilies like I did), crushed kasuri methi, and 3 teaspoons of prepared achari masala to the curry. Stir gently to combine. Cover the pan and cook on low heat for another 2 minutes to allow the flavors to meld together.

Garnish the achari chicken with fresh coriander leaves. Taste the curry and add lemon juice or salt, if needed, to balance the flavors. Serve it hot with naan, roti, or steamed rice.

Recipe Tips

1. Use mustard oil for authentic flavor. Heat it until it just starts to smoke. This tones down the pungency of oil and brings out that classic North Indian achari flavor.
2. Toast the achari masala spices. Lightly roast mustard, fennel, fenugreek, coriander, cumin, and nigella seeds until aromatic to enhance the achari masala flavor.
3. Sauté onions until golden brown. Deeply browned onions create a rich, slightly sweet base that balances the spiciness of the masala.
4. Add tomatoes and cook until the oil separates. Don’t rush this step. Properly cooked tomatoes enhance the flavor and give the curry a delicious flavor.
5. For an authentic, tangy achari flavor, use dry mango powder (amchur powder). In this recipe, I have used lemon juice; substitute it with dry mango powder for an authentic achari masala flavor. Combine 1 teaspoon dry mango powder while grinding achari masala. Skip the lemon juice in this recipe if using dry mango powder.

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