Achari Chicken is a tangy North Indian curry, flavored with the same ingredients that are used to make Indian Achar (Pickle). The star ingredient chicken, is simmered in a rich gravy infused with bold achari spices. This effortless process takes just 40 minutes to cook it. Pair it with Warm Tandoori roti and delicious butter naan with mint raita.
What is Achari Chicken
Achari chicken has a significant place in Indian cuisine. Chicken achari is made by sauteing the chicken in a pan with onion and achari masala seeds. Herbs, tomatoes and spices are used to form a thick gravy. Yogurt helps to tenderize the chicken and a punch of achari spices enhance tangy flavor and taste.
The word “achari” is a Hindi term, commonly used to identify those spices that are used to make achar or pickles. These spices are nigella seeds, fennel seeds, fenugreek, and mustard seeds that create a unique taste profile in the chicken.
Achari masala powder or Pickle Mix Spices can be made easily at home. Alternatively, you can buy premade achari masala from nearby grocery stores. You can make many different dishes using pickle mix spices. Achari chicken is one of them. Have to check other top rated chicken recipe like Palak Chicken, Malai Chicken Curry, Aloo Chicken Curry, Chicken Karahi and Chicken Handi.
How to Serve Achari Chicken
- With Breads – Serve it with warm tandoori Roti, butter naan, paratha and phulka. Flavorful gravy goes great with bread.
- With Rice – Enjoy the Chicken Achari with Jeera Rice or with Pilau Rice. Even you can use this chicken to make Achari Chicken Biryani.
- With Salad – Pair it with a simple cucumber or mixed vegetable salad.
- With Raita – Accompany it with a mint yogurt raita. Or enjoy it with mint chutney.
- With Drinks – You can enjoy it with full chilled cold drinks, lassi and hot cup of tea.
Ingredient of Achari Chicken
To prepare Achari Chicken Curry, the following ingredients are required:
- Chicken – I will use 750 grams of bone-in chicken, cut up into medium size pieces. Wash the chicken properly and drain any excessive water.
- Oil – For achari chicken we will add mustard oil, if available. Otherwise, you can also utilize ghee or any type of cooking oil.
- Achari Masala Seeds – We will add kalonji Seeds, Mustard Seeds and Fenugreek Seeds (Methi Dana) instead to whole spices. These are essential ingredients for Achari Chicken.
- Achari Masala Powder – Prepare Achari masala powder by combining kalonji seeds, mustard seeds, fennel seeds, and fenugreek seeds (methi dana) in a spice grinder. Blend them thoroughly until they form a finely ground powder.
- Onion – I will add the 2 medium size onion. These are very important to make a thick gravy that suits the achari chicken. Prep: Always remove the outer layer of onion and finely chop them.
- Ginger & Garlic – 2 tablespoons of minced ginger and garlic. Use ginger and garlic paste if fresh is not available.
- Tomatoes – I will add 2 to 3 medium size tomatoes. Rinse them properly and chop them into small pieces. These will add necessary sweet and tangy taste.
- Powder spices – Salt, red chili powder, turmeric, coriander powder and garam masala powder.
- Yogurt – We need half cup of plain for full fat yogurt. Homemade yogurt is always the best one. Ensure the yogurt is lumps free, if not whisk them well to avoid the curdling.
- Fresh Coriander Leave and Ginger – We will add fresh coriander leaves to garnish the achari chicken recipe, along with julienne cut ginger.
- Lemon Juice – To add tangy kick.
Achari Masala is made by grinding cumin, nigella, fennel, fenugreek and mustard seeds. Alternatively, you can buy premade achari masala from nearby grocery stores
How to Make Achari Chicken (stovetop Method)
Heat the Oil – The first step to make chicken achari curry is to take a heavy bottom pan and heat three tablespoon mustard or cooking oil.
Add Seeds – Now add kalonji, mustard, cumin and fenugreek seeds (Methi Dana) in the oil on low flame. Stir them until aromatic and also start to sizzle. Be careful they don’t burn.
Add Onion – The next step is to impart the chopped onion to the pan. Cook the onion over medium heat until it becomes soft and translucent. It will take approximately 4 to 5 minutes.
Add Ginger Garlic – Next, combine minced ginger and garlic in pan and saute it until the raw aroma dissipates.
Saute Chicken – We will combine the chicken and stir it frequently. This is called bunai. Cook the chicken over medium heat for 2 to 3 minutes or the color of the chicken will change.
Combine Tomato – Now, incorporate chopped tomatoes or tomato paste into the pan and simmer on medium heat. Ensure the tomatoes are well mix with chicken.
Impart Spices and Green Chilies – Incorporate all powdered spices and achari masala powder into the pan (quantity is mentioned in the recipe card). After adding the spices, mix them thoroughly (do bunai) and ensure the chicken is evenly coated with the mixture.
Simmer the Chicken – Cook the chicken for a further 2 to 3 minutes. Afterward, pour half cup of hot water and mix it. Cover the pan with a lid and let it simmer on low heat for 10 to 15 minutes.
Check the Chicken – After simmering on low heat, test the chicken tenderness and stir it. Cook it on high heat for 2 to 3 minutes, if chicken is undercooked and there is extra liquid in the gravy.
Add Yogurt – Add Yogurt – Before adding yogurt, make sure the yogurt is lumps free and maintain a low temperature. After adding yogurt mix it well in the chicken mixture for 2 minutes.
Chicken is Cooked – Once the yogurt is mixed in, oil will separate and rise on the surface of the chicken gravy. This is the signal that achari chicken gravy is ready. Additionally, if the meat on the chicken leg begins to pull away from the bone, it’s also an indication that the chicken is thoroughly cooked. Now, turn off the heat. Now garnish achari chicken masala with fresh coriander leaves and squeeze a lemon on it.
How to Store and Reheat
The process of storing and reheating is very simple but you have to follow the blow point.
Storing
- For Storing, it is necessary to cool the chicken achari curry at room temperature.
- Always store the achari murgh curry in the airtight container. If you don’t have airtight container then cover the pan properly.
- You can eat the stored chicken within two days maximum.
- Freezing for a month is not recommended from my side.
Reheating
- Stovetop: Warm easy achari chicken in a pan over medium heat. Add a little water and stir occasionally for about one to two minutes.
- Microwave: Heat the Indian achari chicken in a microwave-safe dish, cover it and heat it for 2-3 minutes.
Tips for Murgh Achari
- I love to cook with bone-in chicken. You can also make Pakistani achari chicken curry with only drumsticks or boneless chicken too.
- For authentic achari chicken, please only use mustard oil instead of any neutral oil.
- Do not over fry the achari spice seeds because fenugreek seeds become bitter when over fried.
- Please always try to add hot water to any curry. Adding cold water to the curry can reduce its temperature, which may cause the chicken to become tough.
- Add water based on the chicken; sometimes chicken releases a lot of moisture. Kindly add only as necessary.
- Make sure you use thick yogurt at room temperature. Whisk the yogurt well before introducing it to the pan.
- You can also add big green chilies stuffed with achari masala with oil.
- You have the option to prepare the achari chicken with either a thin gravy or a semi-dry consistency. Adjust it as it is required by adding water.
- Avoid cooking the chicken on high heat. Opt for a slow to medium temperature for best results.
FAQs
What is achari chicken?
Achari Chicken is a popular spicy and tangy north Indian curry made with chicken and pickle mix spices (achari masala). Achari masala is made by grinding cumin, nigella, fennel, fenugreek and mustard seeds.
How to make achari chicken?
Achari spices seeds are sauteed in oil. Then, the chicken is simmered with onion, herbs and tomato gravy. Adding achari masala powder and other spices makes it taste different and better than regular chicken curry.
How to make pickles mix spices or Achari masala powder at home?
First of all, roast the coriander, cumin, nigella, fennel, fenugreek, mustard seeds and dry red chilies in a pan on low heat. Then, grind them in a spice grinder. Add salt, turmeric, ginger and garlic powder, mix them well and store it in an airtight jar.
Conclusion
I hope you have learned and tried out how to make achari chicken. Basically, Achari Chicken is very easy to make. Just add achari masala powder to regular chicken curry. I have written down every single step. Please read it and if you face any problems while cooking or you have any additional questions, don’t hesitate and ask me in the comment section. Thanks, and have a good time.
Easy Homemade Achari Chicken Recipe
Materials
Achari Spices
- 1 Tablespoon Coriander Powder
- 1 Teaspoon Zeera – Cumin Seeds
- 1 Teaspoon Saunf – Fennel seeds
- ½ Teaspoon kalonji – Nigella Seeds
- ⅓ Teaspoon mustard seeds
- ⅓ Teaspoon Ajwain – Carom Seeds
Other Ingredients
- 600 Grams Chicken Bone-in
- 2 Medium Onion – 120g
- 3 Medium Tomatoes
- 1 Tablespoon Ginger Paste
- 1 Tablespoon Garlic Paste
- 2-3 pieces Green Chilies
- 150 grams Yogurt
- 1 & ½ Teaspoon Salt or according to taste
- 1 & ½ Teaspoon Red Chili Powder
- ⅓ Teaspoon Turmeric
- 1 Teaspoon Garam Masala
- 100 Grams Oil
- 2 Tablespoon Coriander leaves Chopped
- 1 Tablespoon Lemon Juice
Instructions
- Heat the Oil – The first step to make chicken achari curry is to take a heavy bottom pan and heat three tablespoon mustard or cooking oil.
- Add Seeds – Now add kalonji, mustard, cumin and fenugreek seeds (Methi Dana) in the oil on low flame. Stir them until aromatic and also start to sizzle. Be careful they don’t burn.
- Add Onion – The next step is to impart the chopped onion to the pan. Cook the onion over medium heat until it becomes soft and translucent. It will take approximately 4 to 5 minutes.
- Add Ginger Garlic – Next, combine minced ginger and garlic in pan and saute it until the raw aroma dissipates.
- Saute Chicken – We will combine the chicken and stir it frequently. This is called bunai. Cook the chicken over medium heat for 2 to 3 minutes or the color of the chicken will change.
- Combine Tomato – Now, incorporate chopped tomatoes or tomato paste into the pan and simmer on medium heat. Ensure the tomatoes are well mix with chicken.
- Impart Spices and Green Chilies – Incorporate all powdered spices and achari masala powder into the pan (quantity is mentioned in the recipe card). After adding the spices, mix them thoroughly (do bunai) and ensure the chicken is evenly coated with the mixture.
- Simmer the Chicken – Cook the chicken for a further 2 to 3 minutes. Afterward, pour half cup of hot water and mix it. Cover the pan with a lid and let it simmer on low heat for 10 to 15 minutes.
- Check the Chicken – After simmering on low heat, test the chicken tenderness and stir it. Cook it on high heat for 2 to 3 minutes, if chicken is undercooked and there is extra liquid in the gravy.
- Add Yogurt – Add Yogurt – Before adding yogurt, make sure the yogurt is lumps free and maintain a low temperature. After adding yogurt mix it well in the chicken mixture for 2 minutes.
- Chicken is Cooked – Once the yogurt is mixed in, oil will separate and rise on the surface of the chicken gravy. This is the signal that achari chicken gravy is ready. Additionally, if the meat on the chicken leg begins to pull away from the bone, it’s also an indication that the chicken is thoroughly cooked. Now, turn off the heat. Now garnish achari chicken masala with fresh coriander leaves and squeeze a lemon on it.
