Achaari Chicken
Dive into the bold and tangy flavors of Achaari Chicken, a delectable Indian dish inspired by the zesty spices used in traditional pickling. Juicy chicken pieces are simmered in a rich, spiced yogurt gravy infused with a fragrant achaari masala blend, featuring fenugreek, mustard, cumin, fennel, and nigella seeds. Toasted to perfection and combined with the earthy depth of mustard oil, this dish offers a perfect balance of tanginess, heat, and warmth. Garnished with fresh coriander and a squeeze of lemon juice, Achaari Chicken pairs beautifully with naan, paratha, or steamed basmati rice, making it an irresistible centerpiece for your next meal. Whether you're craving comfort or a bold culinary adventure, this flavorful delight is sure to tantalize your taste buds.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, skinless)
- 100 grams Yogurt (plain, whisked)
- 3 tablespoons Mustard oil
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 Green chilies (slit lengthwise)
- 1.5 tablespoons Pickling spice mix (fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoons Salt
- 0.5 teaspoons Garam masala
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Lemon juice
Instructions
Clean and wash the chicken thoroughly. Pat it dry and set aside.
In a small dry pan, lightly toast the pickling spice mix (fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds) on medium heat until fragrant, about 1-2 minutes. Allow them to cool slightly, then grind coarsely using a mortar and pestle or spice grinder.
Heat mustard oil in a large pan or kadhai over medium heat until it begins to smoke lightly. Reduce the heat and add the ground pickling spices. Sauté for about 30 seconds.
Add the minced garlic, ginger, and slit green chilies to the pan. Cook for 1-2 minutes until aromatic.
Add the chopped onions and sauté until golden brown, about 6-8 minutes.
Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil begins to separate, about 5-7 minutes.
Reduce the heat to low and add the whisked yogurt gradually, stirring continuously to prevent curdling.
Add the chicken pieces to the pan and mix well, ensuring they are fully coated in the spice mixture. Cook for 5-6 minutes on medium heat, stirring occasionally.
Add about 1/2 cup of water to the pan, cover, and simmer on low heat for 20 minutes, or until the chicken is tender and cooked through.
Sprinkle garam masala and mix well. Let it cook uncovered for another 2-3 minutes, allowing the flavors to blend.
Turn off the heat, garnish with freshly chopped coriander leaves and a squeeze of lemon juice.
Serve hot with naan, paratha, or steamed basmati rice.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
