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Achari Chicken Recipe

Achari Chicken
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Achari Chicken is a classic North Indian curry known for its vibrant, tangy, and spicy flavors. This dish is made using pickling spices like mustard seeds, fennel, and nigella seeds, which give it a unique aroma and taste. Perfect for family dinners or special occasions, this recipe promises a rich, flavorful curry that pairs beautifully with naan, paratha, or rice.

Ingredients

Scale

Chicken and Marinade

  • 2 lbs (1 kg) skinless, bone-in chicken (cut into pieces)

Base Ingredients

  • 5 tbsp mustard oil (or neutral oil)
  • 2 cups onions, thinly sliced
  • 2 tsp ginger-garlic paste
  • ¼ cup tomato paste (or ½ cup canned puree)
  • 1 cup plain yogurt (whisked with 1 tsp all-purpose flour)
  • 1 tbsp lime juice
  • 1 tbsp pickle masala (optional, from mango pickle)
  • 2 tsp salt (or to taste)
  • 1 tsp Kashmiri red chili powder

Whole Spices

  • ¼ tsp fenugreek seeds
  • ½ tsp fennel seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp nigella seeds

Optional Garnish

  • 2 tbsp fresh cilantro, chopped

Instructions

1. Prepare the Oil with Spices

  • Heat mustard oil in a heavy-bottomed pan until it starts smoking lightly. This removes the pungency.
  • Add fenugreek, fennel, mustard, cumin, and nigella seeds. Let them crackle for 3–4 seconds, releasing their aroma.

Pro Tip: Don’t overheat the spices, or they may taste bitter.

2. Cook the Aromatics

  • Add sliced onions to the pan and sauté on medium heat until golden brown (6–8 minutes). Stir frequently to avoid burning.
  • Mix in the ginger-garlic paste and cook for about 1 minute, until fragrant.

Common Mistake: Rushing the onions’ browning step can result in less flavorful gravy.

3. Sear the Chicken

  • Add chicken pieces and cook on high heat for 3–4 minutes until lightly browned on the outside.
  • Lower the heat and stir in tomato paste, achari masala, salt, and chili powder. Add ½ cup water and mix well.

Pro Tip: Coat the chicken evenly in the spice mixture for a deeper flavor.

4. Simmer with Yogurt

  • Gradually add the whisked yogurt-flour mixture while stirring continuously to prevent curdling.
  • Cover the pan and let the curry simmer on low heat for 40–45 minutes, stirring occasionally. The chicken should become tender, and oil will start separating from the gravy.

Pro Tip: Use a lid to lock in moisture—this ensures the chicken cooks evenly.

5. Add Tangy Flavors

  • Stir in lime juice and pickle masala for a tangy punch.
  • Taste and adjust seasoning (salt, chili) as needed.

6. Garnish and Serve

  • Garnish the curry with fresh cilantro before serving.
  • Pair with warm naan, paratha, or steamed basmati rice.

Notes

Serving Suggestions

  • Serve Achari Chicken with cooling sides like cucumber raita or a fresh kachumber salad.
  • For a fancier meal, pair it with saffron rice or jeera rice.

Tips & Tricks

  • Always whisk yogurt with flour to avoid curdling when added to the curry.
  • Toast whole spices lightly before adding them – this enhances their flavor.
  • Adjust the tanginess by tweaking the lime juice and pickle masala.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze in portions for up to 1 month.
  • Reheat gently on the stove, adding a splash of water to loosen the gravy if needed.

Find it online: https://indianrecipe.info/achari-chicken/