Achari Chicken
Achari chicken brings bold, tangy flavour with a fragrant blend of pickling spices. This North Indian recipe pairs beautifully with naan or rice and stands out for its punchy aroma and rich masala.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 650 g Chicken
- 100 ml Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 Onions
- 1 tsp Garlic Paste
- 2 Green Chillies
- 3 Tomatoes
- 1 tsp Salt
- 1 tsp Kashmiri Chilli
- 1 tsp Chilli Powder
- 1/2 Turmeric Powder
- 1 tsp Coriander Powder
- 200 ml Water
- 2 tbsp Achar (mixed pickle)
- 1 tbsp Lemon Juice
- 2 Bullet Chillies
- 1 handful Coriander
- 1 tbsp Dried Fenugreek
- Ginger
Instructions
- 1
Heat the oil in a large pan over medium heat until it is hot.
- 2
Add the mustard seeds and cumin seeds to the hot oil and sauté them for about 1 minute until they begin to crackle and release their aroma.
- 3
Stir in the chopped onions and cook them for 4 to 5 minutes until they turn lightly browned and soft.
- 4
Mix in the garlic paste and sliced green chillies, then sauté for 1 to 2 minutes to blend the flavours.
- 5
Add the chopped tomatoes to the pan and cook for 4 to 5 minutes until they soften and break down.
- 6
Place the chicken pieces into the pan and cook for 4 to 5 minutes until the chicken changes colour and starts to cook through.
- 7
Sprinkle in all the spices and cook the mixture for 3 to 4 minutes to let the spices infuse the chicken.
- 8
Pour in the water, cover the pan with a lid, and simmer on medium heat for 15 minutes, stirring occasionally to prevent sticking.
- 9
After 15 minutes, add the achar, bullet chillies, and lemon juice, then cook uncovered for another 3 to 4 minutes to combine all the flavours.
- 10
Finally, garnish the dish with fresh coriander leaves, dried fenugreek, and finely chopped ginger before serving.