Ani's Kitchen Stories

Achari chicken a delectable chicken dish of Northern India which has it’s distinctive flavour and taste of Indian pickle . Achar means pickle. A mouthwatering flavour and aroma of pickling spice makes this chicken dish unique in its own way. This Chicken dish is my husband’s favourite and whenever he gets to know that I’m preparing Achari Chicken, he jumps with joy and I’ve been making it in my kitchen quite often. Serve it with jeera rice (cumin rice) roti or naan, this pickled chicken curry will definitely be one of your favourite.

Achari Chicken is often found in the restaurant menu and whenever we order this particular dish, it never fails to impress our tastebuds. It’s spicy, tangy and the pickling spice of Nigella seeds, fenugreek, cumin, mustard & fennel seeds makes it’s flavour irresistible and finger licking good.

In my recipe of Achari Chicken, I also like to add the oil or the paste of mango pickle. And without doubt this makes the curry more palatable.

Ingredients: (serves 3/4)

• 400/500 gms Chicken with bone or without bone, small/medium size pieces

• 1 tomato purée

• 1 onion sliced

• 3 dry red chillies

• 1 tsp garlic paste

• 1/2 tsp ginger paste

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp Kashmiri Chilli powder

• 2 bay leaves

• 2/3 cloves

• 1 tsp mustard seeds

• 1 tsp fenugreek seeds

• 1 tsp nigella seeds

• 1 tsp funnel seeds

• 1 tsp cumin seeds

• 3 tbsp lightly beaten curd or yogurt

• 1 tsp mango pickle oil or paste

• 1 tsp crushed peppercorns

• 1 tbsp lime juice

• 2 tablespoons Mustard oil

• Chopped coriander leaves to garnish

Method:

In a Kadai or a deep frying pan heat mustard oil until a smoky aroma puff on the air. Now add the whole spices (clove, mustard, fenugreek, nigella, funnel & cumin) sauté until the spices splatter. Add the sliced onion and dry red chilies. Stir it for few mins until onion turns slightly golden, then add the crushed ginger garlic paste. Stir for another minute.

Add the chicken pieces and stir for few minutes. Now add turmeric, cumin and coriander powder along with Kashmiri chilli powder. Stir well, cover and simmer it for 5 to 6 mins in low to medium flame.

When the chicken turns slightly golden add salt and tomato purée. Stir it well then cover and simmer in low heat for 3 to 4 minutes.

Add whisked curd or yogurt. Cover and cook for another 2 to 3 minutes in low flame. Now add the pickle, stir well. Gently add water and cook for 10 to 15 mins in low to medium flame or until chicken is soft and tender.

When the gravy is thick add lime juice, crushed peppercorns and garnish with chopped coriander leaves. Serve hot with jeera rice, roti or naan.

Notes:

Try to make sure to make the Achari Chicken with Mustard Oil to bring out the authentic taste.

Make sure to not burn the whole spices. A burned spice will make the curry bitter.

Prevent the curd from curdling in the gravy by using a room temperature curd or yoghurt.

#chickencurry #acharichicken #chickenrecipes #delish #recipeoftheday