Achari Chicken Recipe

Looking for a chicken curry different from usual masala, tikka, jalfrezi ? This achari chicken got the answer. This chicken got unique pickle sort of taste and is believed to have originated from northern India. The presence of “achari masala” in this curry is what makes this as “achari chicken”. This achari chicken recipe is hopefully easy to follow and will help you make great tasting chicken curry.

Achari Chicken Recipe
Achari Chicken

What is achari chicken

“Aachar” in hindi means pickle. A chicken curry made using achari spices is achari chicken. The very image of pickle in Indian food dictionary means tangy, spicy sort of distinctive taste. Credit goes to the spices used to make achari chicken.

Achari Chicken Recipe - How to make achari curry
Achari Chicken Recipe

Ingredients

Key ingredients for acahri curry are the achari masala, this includes, mustard seeds, fennel seeds, fenugreek seeds, cumin seeds and nigella seeds, also called Kalonji.


Apart from spices, yogurt plays role of side hero, yogurt tenderises the chicken and gives nice look and feel to the curry.

Indian pickles have been my weakness since childhood. I have relished all sorts of pickles, be it mango, chilli, gooseberries, carrot, radish, lime, anything really, and hence no surprises that any achari curry gets my love and attention immediately.

Method of making achari chicken

You can make this chicken in pressure cooker, instant pot or a heavy bottom pan. The duration suggested in this recipe is for pressure cooker, however if you using instant pot, you need to keep water volume less.

  • First of all, heat mustard oil in a heavy bottom pressure cooker over medium heat. Once the oil is smoky hot, add asafoetida,cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds and red chillies. Sauté until they start sizzling.
  • Now add the chopped onion and saute until they are pinkish brown in colour, add the ginger-garlic paste now and saute again till the raw smell fades away. Add coriander powder, turmeric powder,salt and chilli powder and saute again for a minute. Now, add tomato puree now and cook for 2-3 minutes till the gravy starts leaving oil.
  • Add the chicken pieces now and mix well so that they are coated in the gravy nicely. Add 1 cup of water to it and mix again. Put the lid of pressure cooker and let it cook for 3 whistle. After that, switch off the heat and let the pressure release naturally.
  • Open the lid and put the cooker on low-medium heat and give it a stir. Add the yoghurt now and stir continuously for a minute, making sure its not splitting and let it cook for 3-4 minutes.
  • Switch off the heat now and transfer this to a serving bowl. Garnish it with chopped coriander leaves and serve hot with naan or any bread of your choice.
Chicken Curry Recipe - Achari Chicken
Chicken Curry – Achari Chicken Recipe

Pro-Tips for a good achari chicken curry

  • Beauty of this recipe lies in the spices used. Do not substitute these spices or cut corners with the spices mentioned here, else it will loose the essence of real achari curry.
  • I have used mustard oil in this recipe. Mustard oil offers best taste to achari curry, however if you wish to substitute with other oil, you may do so, though there will be subtle difference in taste from authentic taste if you do so.
  • Adding spices in oil when it reaches heating point also is relevant for great taste, let the spices sizzle and do not rush in as well as you must not sauté spices too much as you will get bitter taste.
  • I have used chicken legs in this recipe, however, you may use breast or wings too. Best taste comes from chicken on bones. Do not forget to skin off the fat from chicken if watching calories.
  • If fetching yogurt from fridge, do not pour cold yogurt, rather let the yogurt be at room temperature or mix a bit of gravy from curry and then pour. Whilst pouring yogurt, keep stirring constantly to avoid curdling.
  • Do not use yogurt if its sour.
  • Cooking time will vary subject to chicken. I tend to use baby chickens and these are soft and quick to cook, a full grown rooster, will take a few mins more to cook.

This achari chicken is

  • Absolutely quirky and delicious in taste
  • Suits people on keto diet
  • Can be dished up in less than 45 mins
  • A yummy twist to normal chicken curry, a great addition to any dinner menu
How to make Achari Chicken Curry
Achari Chicken Curry Recipe

Storing and serving suggestion


You can serve this chicken under refrigeration for 2 days and is also suitable for home freezing for couple of months. Make sure that its packed in an airtight container.

Serve this chicken hot, along with normal steamed rice or with any Indian bread , such as butter naan.

Other achari recipes

Shall you love achari flavours, you can try


Other unique chicken recipes

Achari Chicken Curry - Your Food Fantasy
Indian Style Achari Chicken Curry Recipe

Recipe Card

Achari Chicken Video Recipe

Achari Chicken

Delicious North-Indian recipe with pickled flavours and made using edible mustard oil, a lip-smacking achari chicken curry
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Lunch & Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 291 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 750 grams Chicken on bones
  • 1 Onion large, finely chopped
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Tomato puree
  • 1/3 tsp Asafoetida
  • 1 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Fenugreek seeds / methi daana
  • 1 tsp Cumin Seeds
  • 1/2 tsp Nigella Seeds / Kalonji
  • 2-3 Dry Red Chillies
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp salt
  • 3 tbsp Edible Mustard Oil
  • 2 tbsp Yogurt
  • 2 tbsp Chopped Coriander Leaves

Instructions
 

  • First of all, heat mustard oil in a heavy bottom pressure cooker over medium heat. Once the oil is smoky hot, add asafoetida,cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds and red chillies. Sauté until they start sizzling.
  • Now add the chopped onion and saute until they are pinkish brown in colour, add the ginger-garlic paste now and saute again till the raw smell fades away. Add coriander powder, turmeric powder,salt and chilli powder and saute again for a minute. Add tomato puree now and cook for 2-3 minutes till the gravy starts leaving oil.
  • Add the chicken pieces now and mix well so that they are coated in the gravy nicely. Add 1 cup of water to it and mix again. Put the lid of pressure cooker and let it cook for 3 whistle. After that, switch off the heat and let the pressure release naturally.
  • Open the lid and put the cooker on low-medium heat and give it a stir. Add the yoghurt now and stir continuously for a minute, making sure its not splitting and let it cook for 3-4 minutes.
  • Switch off the heat now and transfer this to a serving bowl. Garnish it with chopped coriander leaves and serve hot with naan or any bread of your choice.
    Enjoy.

Video

Notes

  1. You can make this curry in any heavy bottomed pan/kadhai, if not pressure cooker. Similarly, you can make this in instant pot too. Just adjust the amount of water to half if cooking in instant pot.
  2. You can replace mustard oil with vegetable oil/sunflower oil, however it tastes authentic achari only when cooked in mustard oil.
  3. Heating of mustard oil till its smoky point is essential in this recipe.

Nutrition

Nutrition Facts
Achari Chicken
Amount Per Serving
Calories 291 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 69mg23%
Sodium 662mg29%
Potassium 314mg9%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 152IU3%
Vitamin C 6mg7%
Calcium 47mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Click photo & send it @yourfoodfantasy or tag #yourfoodfantasy on Instagram or Facebook to get featured!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.