Achari Chicken Recipe

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

Preparae Achari masala

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

Marinate the chicken

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. For a deeper flavor, marinate for up to 1 hour.

Cooking Achari chicken

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.
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.
In the same pan, add green cardamom pods, cloves, cinnamon stick, nigella seeds, and fennel seeds. Cook them for about 30 seconds on low heat until they release their aroma. Be careful not to burn them.
Add the chopped onions to the pan and stir-fry them over medium heat until they turn golden brown.
Add turmeric powder and red chili powder. I also added ½ teaspoon spicy red chili powder (optional). Mix well and cook until the spices are well combined with the onions.
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.
Add the fresh tomato puree to the pan. 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 or until completely cooked, stirring occasionally to prevent the masala from sticking to the pan.
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.
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.

Video

Notes

Use mustard oil for an authentic flavor: Heat it until it just starts to smoke. This reduces its pungency and brings out the classic North Indian achari flavor.
Toast the achari masala spices: Lightly roast mustard, fennel, fenugreek, coriander, cumin, and nigella seeds until aromatic. This enhances the flavor of the achari masala.
Sauté the onions until golden brown: Well-browned onions create a rich base and balance the aromatic spices.
Cook the tomatoes well: Sauté until the oil starts to separate from the masala. This step adds depth of flavor to the curry.
Use amchur powder for a more traditional achari flavor: I have used lemon juice in this recipe, but you can substitute it with 1 teaspoon dry mango powder (amchur) while grinding the achari masala. If using amchur powder, skip the lemon juice.

Nutrition