Easy Achari Chicken
This is an easy, fuss-free, yet flavorful recipe for Achari Chicken, or Indian and Pakistani chicken curry made with pickling spices.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1/3 cup neutral oil
- 2 tsp fenugreek seeds (methi dana)
- 2 tsp fennel seeds (saunf)
- 1 tsp nigella seeds (kalonji)
- 1 tsp cumin seeds (zeera)
- 1 medium to large onion (finely chopped)
- 6-8 garlic cloves (crushed)
- 1 inch ginger (crushed)
- 2 lb bone-in cut up, skinless chicken pieces ((preferably cut small - See Note 1))
- 2 tsp kosher salt (divided)
- 3-4 small tomatoes (I use Roma) (finely chopped)
- 1-2 green chili peppers (such as Serrano or Thai chili, chopped or sliced)
- 1 tsp coriander powder
- 1 tsp red chili powder (or to taste)
- 3/4 tsp turmeric powder
- 1/4 cup plain, whole milk yogurt (See Note 2) (whisked)
- 2-4 whole green chili peppers (such as Serrano or Thai chili)
- 2 tsp freshly squeezed lemon juice (or to taste)
- 1-2 tbsp cilantro (chopped)
- 1/2 tbsp julienned ginger (optional, for garnish)
Instructions
- 1
Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
- 2
Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
- 3
Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
- 4
Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
- 5
Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
- 6
Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.