Whole30 Achari Chicken
Dive into the bold and aromatic world of Whole30 Achari Chicken, a health-conscious twist on the classic Indian favorite. This recipe combines juicy, bite-sized chicken thighs with a medley of freshly toasted whole spices, including mustard, fennel, fenugreek, and nigella seeds, creating a warm and tantalizing achari (pickling spice) flavor profile. Infused with ginger, garlic, tomatoes, and Kashmiri chili powder, each bite is rich with vibrant, earthy notes and just the right amount of heat. Cooked in nutrient-rich coconut oil and garnished with fresh cilantro and a zesty squeeze of lemon, it's perfect for anyone following a Whole30 diet yet hungry for authentic, bold flavors. Ready in just 45 minutes, this gluten-free, dairy-free dish pairs beautifully with cauliflower rice or a crisp green salad for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 inch fresh ginger
- 4 units garlic cloves
- 2 units green chilies
- 1 medium onion
- 2 medium tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Begin by washing the chicken thighs thoroughly and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
In a pan over medium heat, dry roast the mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, coriander seeds, and cumin seeds. Stir frequently for about 2-3 minutes until they become fragrant. Remove from heat and let them cool. Once cooled, grind the spices into a coarse powder using a mortar and pestle or spice grinder.
Peel and finely grate the ginger. Mince the garlic cloves and slice the green chilies and onion. Finely chop the tomatoes.
Heat the coconut oil in a large skillet over medium heat. Add the grated ginger, minced garlic, and sliced green chilies. Sauté for about 1-2 minutes until aromatic.
Add the sliced onion and cook until it becomes soft and translucent, about 5 minutes.
Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture, about 5 minutes.
Add the ground spice mix, turmeric powder, Kashmiri red chili powder, and salt to the pan. Mix well to combine all the ingredients.
Add the chicken pieces to the pan and stir well to coat them with the spice mix. Cook for about 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Garnish the achari chicken with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with a side of cauliflower rice or fresh salad to keep it Whole30 compliant.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.2 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2608 mg | 55% | |
*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.
