Home Made Achari Chicken Recipe – A Spicy and Tangy Delight

Achari Chicken is a flavorful Indian curry made with tender chicken cooked in a tangy, spicy gravy infused with pickling spices. This unique dish is perfect for those who love bold and aromatic flavors. It pairs wonderfully with naan, roti, or steamed rice.

Ingredients

For the Marinade:

• 500g chicken, cleaned and cut into pieces
• 1/2 cup yogurt, whisked
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt, to taste

For the Gravy:

• 3 tbsp mustard oil (or regular oil)
• 1 tsp fennel seeds (saunf)
• 1 tsp nigella seeds (kalonji)
• 1 tsp fenugreek seeds (methi dana)
• 1 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1-2 red chilies
• 1 tsp coriander powder
• 1 tsp chili pickle (for extra tang)
• 1 cup water (adjust for desired consistency)
• Fresh coriander leaves, chopped, for garnish

Instructions

1. Marinate the Chicken

1. In a bowl, combine chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours for better flavor absorption.

2. Prepare the Achari Masala

1. Heat a pan and add fennel seeds, nigella seeds, fenugreek seeds, mustard seeds, and cumin seeds. Roast for a few seconds until they release their aroma.
2. Transfer the roasted spices to a grinding stone ( pestle) and grind it.

3. Prepare the Gravy

1. Heat mustard oil in a deep pan or wok until it begins to smoke slightly. Reduce the heat to medium.
2. Add the red chilies and chopped onions. Sauté until golden brown.
3. Add the chopped tomatoes and cook until the tomatoes soften and the oil begins to separate.

4. Cook the Chicken

1. Add the marinated chicken to the pan and cook on medium heat for 8-10 minutes, stirring occasionally, until the chicken begins to brown slightly.
2. Add coriander powder, the prepared achari masala, and chili pickle. Mix well to coat the chicken with the spices.

5. Simmer the Curry

1. Add water to the pan to create a gravy. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and the gravy thickens.

6. Garnish and Serve

1. Garnish with freshly chopped coriander leaves.
2. Serve hot with naan, roti, or steamed rice.

Tips

• Use mustard oil for authentic achari flavor, but regular oil works as well if you prefer a milder taste.
• Adjust the tanginess by adding a little lemon juice or extra chili pickle.
• Toast the pickling spices lightly before adding them to enhance their flavor.

Nutrition Chart for Achari Chicken (per serving, approximately 4 servings)

• Calories —————— 300 kcal
• Total Fat —————— 18 g
• Cholesterol ————— 80 mg
• Sodium ——————– 400 mg
• Total Carbohydrates — 8 g
• Protein ——————— 25 g
• Sugar ———————— 3 g
• Fiber ———————— 2 g

Note: These values are approximate and may vary depending on the ingredients used and cooking methods.