Achari Chicken Recipe

Achari Chicken, also known as Achari Murgh, is a North Indian chicken curry flavored with pickling spices like mustard, fennel, fenugreek, nigella, and cumin. The curry gets its signature tangy, spicy flavor from freshly prepared achari masala. Made in one pot in under 45 minutes, it's perfect for a quick and flavorful dinner. Serve with no yeast yogurt naan, roti, or quick jeera rice.

Despite the name, achari chicken, no pickle is added to the chicken curry. The word "achari" comes from "achar" (pickle), and the dish gets its signature tangy, spicy flavor from the same spices commonly used in Indian pickles.

I first tasted achari chicken at our PG in Delhi during my college days. The mouthwatering aroma of the pickling spices instantly reminded me of North Indian mango pickle.

Years later, I started making it at home and experimented with different spice combinations until I found the balance my family loves. If you love North Indian curries, you may like our dahi chicken, dopiaza chicken curry, or pressure cooker chicken curry.

Jump to:

• Why You'll Love The Recipe
• Ingredients Notes
• How to make Achari Chicken Recipe (Step By Step)
• Recipe Tips
• Other Indian Chicken Curry Recipes to Try!
• Recipe Card

Ingredients Notes

To get that authentic achari flavor, I toast the spices for achari masala and grind them coarse, just like we get in traditional North Indian pickles. A touch of yogurt adds creaminess and balances the heat. For the detailed list of ingredients and their measurements, check out the recipe card below.

• Chicken: I prefer bone-in chicken for the best flavor, but boneless chicken thighs also work well and stay juicy during cooking. Avoid chicken breast as it can dry out in the thick achari gravy.
• Achari masala: A mix of fennel (saunf), coriander seeds (dhania), nigella (kalonji), mustard (rai), fenugreek (methi dana), and cumin. These are the same spices commonly used in Indian pickles and give the curry its signature achari 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.
• 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. Adds creaminess and a slight tang while helping to balance the heat from the spices.
• Green chilies: Stuffed achari green chilies are optional, but they add an extra layer of pickle-like flavor to the curry. Remove the seeds if you prefer a milder taste.
• Spices: Kashmiri red chili powder and turmeric.
• Amchur powder (optional): Traditionally used in many achari dishes for a tangy pickle-like flavor. I use lemon juice in this recipe, but you can substitute it with amchur powder for a more traditional taste.
• Kasuri methi (optional): Adds a layer of North Indian restaurant-style flavor.

How to make Achari Chicken Recipe (Step By Step)

Step 1: Lightly roast the ingredients listed under "achari masala" in a pan over low heat until they become fragrant and slightly crisp (image 1). Be careful not to burn them.

Step 2: Once roasted, remove it to a plate, let the spices cool down completely, then grind them into a coarse powder (image 2). Set it aside. We will use only 6 teaspoons of this achari masala. You can store the remaining masala in an airtight container.

Step 3: In a bowl, combine the chicken with all the ingredients listed under "marinate the chicken." Mix well until evenly coated. Set aside to marinate for 15-20 minutes (images 3 & 4). For a deeper flavor, marinate for up to 1 hour.

Step 4: Slit the green chilies lengthwise to create a pocket for stuffing and remove the seeds. Mix 1.5 teaspoons of achari masala, salt, oil, and lemon juice into a thick paste. Stuff the paste into the chilies and set aside (images 5, 6, & 7).

Step 5: Heat oil in a pan over medium heat. Reduce the heat to low and add the stuffed green chilies, keeping the stuffed side facing up. Cook until lightly browned on all sides. Remove and set aside (image 8).

Step 6: In the same pan, add green cardamom pods, cloves, cinnamon stick, nigella seeds, and fennel seeds (image 9). Cook them for about 30 seconds on low heat until they release their aroma. Be careful not to burn them.

Step 7: Add the chopped onions to the pan and stir-fry them over medium heat until they turn golden brown (image 10).

Step 8: Add turmeric powder and red chili powder (image 11). I also added ½ teaspoon spicy red chili powder (optional). Mix well and cook until the spices are well combined with the onions (image 12).

Step 9: Add the marinated chicken and roast, stirring frequently, until the masala coats the chicken well and the oil starts to separate from the sides of the pan (images 13 & 14).

Step 10: Add the fresh tomato puree to the pan (image 6). Stir well to combine them with the chicken and spices.

Step 11: Cook for about 5 minutes. Cover the pan and cook the chicken on low heat for 10 minutes or until completely cooked, stirring occasionally to prevent the masala from sticking to the pan (image 16).

Step 12: Add hot water as needed, keeping the achari curry slightly thick. Taste and adjust the salt if needed. Cover and cook on low heat until the chicken is tender and the oil starts to float on the surface (image 17).

Tip: If using long green chilies as I did, cut them in half before adding them to the curry.

Garnish with fresh coriander leaves. Taste and adjust the salt or lemon juice if needed. Serve hot with naan, roti, or steamed rice.

Recipe Tips

1. Use mustard oil for authentic flavor: Heat it until it just starts to smoke to reduce its pungency and bring out the classic North Indian achari flavor.
2. Toast the achari masala spices on low heat: Lightly roasting the spices enhances their aroma and gives the curry its signature achari taste.
3. Avoid over-roasting, as fenugreek seeds can turn bitter.
4. Cook the onions and tomatoes well. Sauté the onions until golden brown, and cook the tomatoes until the oil starts to separate. This creates a flavorful base for the curry.
5. Add some achari masala at the end. This helps retain its aroma and gives the curry a more pronounced achari flavor.
6. Use amchur powder instead of lemon juice for a more authentic achari taste. I prefer using lemon juice because it is easily available in my kitchen. If using amchur powder, add 1 teaspoon while making the achari masala and skip the lemon juice.

Recipe Card

More chicken curry recipes you may like

• Jalfrezi Chicken
• Ceylon Chicken
• Chicken Pathia
• Chicken Vindaloo