Achari Chicken
Achari Chicken is a vibrant and tangy North Indian dish that combines succulent bone-in chicken pieces with bold, aromatic spices and the unmistakable flavors of traditional pickling ingredients. Marinated in a rich blend of yogurt, ginger, garlic, and warming spices like turmeric and red chili powder, the chicken is cooked in mustard oil for an authentic depth of flavor. A signature blend of pickling spices—fenugreek, fennel, mustard, nigella, and cumin seeds—infuses the dish with its signature achari (pickle-like) essence. Slow-cooked with onions, tomatoes, and green chilies until tender, this flavorful curry is finished with a splash of tangy lemon juice and a sprinkle of fresh coriander. Perfect for dinner parties or cozy family meals, serve it with fluffy naan, roti, or steamed rice for a truly satisfying meal. This recipe offers a delightful balance of spiced heat and tangy zest, making it a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 1.5 kg Chicken (bone-in, cut into pieces)
- 200 ml Yogurt (plain)
- 4 tablespoons Mustard oil
- 2 large Onions (finely sliced)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 3 medium Tomatoes (chopped)
- 3 pieces Green chilies (slit)
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1.5 teaspoons Salt
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves (chopped, for garnish)
Instructions
In a large bowl, mix the chicken pieces with yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, and salt. Marinate for at least 30 minutes, preferably an hour for better flavor.
Heat the mustard oil in a large pan over medium heat. Once hot, add fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and mustard seeds. Let them splutter for about 30 seconds.
Add the sliced onions to the pan and sauté until they are golden brown.
Add the chopped tomatoes and green chilies to the pan, then cook until the tomatoes soften and the oil starts to separate from the masala.
Add the marinated chicken to the pan. Increase the heat to high and sauté the chicken until it changes color and is almost cooked.
Lower the heat to medium, cover the pan and let the chicken cook until tender, about 25 minutes. Stir occasionally to prevent sticking.
Once the chicken is cooked through, add lemon juice and adjust salt if needed. Stir well to combine.
Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1450 mg | 31% | |
*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.
