Achari Chicken is a delicious North Indian curry inspired by the tangy and spicy flavours of Indian pickles. The word "Achaar" comes from Hindi and means pickle, which captures the essence of this dish. Tender chicken pieces are marinated and cooked with spices like mustard seeds, fennel, and fenugreek, creating...
Ingredients
For the Marination
- 1kgboneless chicken (cut into 2-inch pieces)
- 1tspsalt
- 1tspturmeric powder
- 1 1/2tbspKashmiri red chilli powder
- 1tspblack pepper powder
- 1tspchaat masala
- 1 1/2tbspachari masala powder
- 1tbspginger-garlic paste
- 4piecegreen chillies (slit lengthwise)
- 1cupyogurt
- 3tbspmustard oil
- 1tbsplemon juice
- 1/2cuptomato puree
- 1tbspkasuri methi (crushed)
- 1cupwater
For the Tempering
- 2tbspoil
- 1tspblack mustard seeds
- 3clovegarlic (crushed)
- 2piecedry red chilli
- 1tspachari masala powder (homemade)
- 1sprigcurry leaves (optional)
How to make Chicken Achari
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with salt, turmeric, Kashmiri red chilli powder, black pepper, chaat masala, and Homemade Achari Masala.
Add the ginger-garlic paste, slit green chillies, yogurt, mustard oil, lemon juice, tomato puree, and crushed kasuri methi.
Mix well to coat the chicken evenly. Cover the bowl and marinate for at least 1 hour or refrigerate overnight for deeper flavours.
Cook the Chicken
Heat a large pot over high heat and add the marinated chicken along with all the marinade.
Sauté the chicken on high heat for 4-5 minutes, stirring occasionally.
Add water and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Cook until the chicken is tender and the gravy thickens to your desired consistency.
Prepare the Tempering
In a small pan, heat oil over medium heat.
Add mustard seeds and let them splutter.
Add crushed garlic cloves and sauté until golden and fragrant.
Add the dry red chilli, achari masala, curry leaves (if using), and sauté for 30 seconds to release the aromas.
Pour the tempering over the cooked chicken and stir well.
Simmer the dish for 3-5 minutes to meld the flavours. Adjust seasoning if needed.
Serve
Serve the tangy and aromatic Achari Chicken hot with naan, parathas, or steamed rice. Enjoy!
Tips & Tricks
Boneless chicken cooks fast; avoid overcooking to keep it juicy.
You can use bone-in chicken for more flavour.
Adjust chillies to match your spice preference.
Homemade Achari masala adds fresh flavour, but store-bought works too.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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