Achari Chicken Recipe

close-up of achari chicken served in a white bowl.

5 from 1 vote

Make flavorful Achari Chicken at home with this easy recipe. This spicy North Indian curry is packed with pickling spices and yogurt, no achar needed. Serve with Naan or jeera rice.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Indian

Servings: people

Calories: 250kcal

Author: Preeti Nayak

Equipment

1 A mixing bowl
1 Heavy bottom pan

Ingredients

For the Achari Masala

2 tablespoon coriander seeds dhania
1 tablespoon fennel seeds saunf
2 teaspoon cumin jeera
1 teaspoon mustard rai
¼ teaspoon fenugreek seeds methi
½ teaspoon nigella kalonji
2 dried Kashmiri red chilies

For marinating the chicken

500 grams chicken with bones
2 teaspoon Kashmiri red chili powder
¼ teaspoon turmeric powder
½ teaspoon salt
½ teaspoon black pepper powder
3 teaspoon ground achari masala
1 tablespoon ginger-garlic paste
2 teaspoon lemon juice
3 tablespoon thick curd/yogurt
For the stuffed green chilies
2 green chilies less spicy preferred
1.5 teaspoon of achari masala from the prepared masala
¼ teaspoon salt
½ teaspoon oil
½ teaspoon lemon juice

For the curry

2 Green Cardamoms slightly crush to open
3 cloves
½ inch cinnamon sticks
½ teaspoon fennel
½ teaspoon nigella/Kalounji
2 onions finely chopped
2 teaspoon oil
½ teaspoon turmeric
1 teaspoon Kashmiri red chili powder
½ teaspoon spicy red chili powder (optional)
2 tomatoes pureed in mixer
1 teaspoon Kasuri Methi
3 teaspoon Achari Masala from above

Instructions

Preparations to make the curry

Prepare the achari masala: Lightly roast the ingredients listed under "achari masala" in a pan over low heat until they become aromatic 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.
Marinate the chicken: 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.
Stuff the green chilies: 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 prepared green chilies.
Cook the stuffed chilies: 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 should 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.

Making Achari Chicken

Sauté the whole spices: 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.
Sauté the onions: 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, Kashmiri red chili powder, and spicy red chili powder. Stir well to combine the spices with the onions.
Roast the marinated chicken: Add the marinated chicken to the pan. 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 combined well.
Add tomatoes and simmer: Add the tomato puree to the pan. Stir well to combine them with the chicken and spices. Cook for about 5 minutes.
Cook the chicken curry: Cover the pan and cook the chicken on low heat for 10 minutes, stirring occasionally to prevent sticking. 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 oil starts to float on the surface of the curry.
Finishing touches: 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 one last time and add lemon juice or salt, if needed to balance the flavors. Serve it hot with naan, roti, or steamed rice.

Video

Notes

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.
6. Read our full nutrition disclaimer here.

Nutrition