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–+ servings
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 2 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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.

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.
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