Achari Chicken is an Indian chicken curry flavored with pickle masala or achar masala. It goes great with Indian bread or rice dishes. Here is how to make it.
There is always a sense of satisfaction when you get to enjoy an exquisite and delectable Chicken curry that is unique in its taste.
And you will feel the same kind of satisfaction, once you try this Achari Chicken or Achari Murgh which is tangy and full of flavour.
Achaar, an Indian pickle is generally served as a condiment along with the Indian meals and tastes even better when kept stored for some time.
If you are an Indian, you will definitely have varieties of pickles stored in your pantry.
Just like Achaar, the taste of this curry also enhances with time, you will believe me once you eat this delicious Achari Chicken curry the next day.
This curry uses similar spices as Achaar, and thus it has the same flavours.
Along with the spices, I have also used some leftover masala from the pickle which really brings out the flavor of this curry.
What is Achari Chicken?
This curry, as the name describes it well, is an aromatic, tangy and flavourful North Indian chicken curry with the delectable flavors of Achaar.
The ingredients used to make this curry are fenugreek seeds, fennel seeds, mustard seeds, cumin seeds, and onion seeds, which are also used to make an Achaar/Pickle and the base of this curry is made of tomato and curd/yogurt.
To give it an extra achaari flavor, I have used Achaar Masala and masala from already made pickles in this curry.
Just like Achaar, this pickled chicken curry also gets better with time. Trust me, you will absolutely love the leftovers!
You must be wondering that aren’t so many spices that empower the flavor of this curry and makes it spicy.
No, this achaari chicken curry is well spiced but not spicy, as the spices used in this curry gives it a subtle flavor.
Just make sure you don’t add too much of everything, a little of everything only makes it flavourful.
Make this chicken curry in mustard oil, it adds to the flavour.
Heat the oil till it’s smoking hot, before you put other ingredients, as the mustard oil tends to give a raw taste if not heated properly in the recipes.
But if you don’t have mustard oil, you can use any vegetable oil to make this curry.
If you want it spicy, you can easily adjust the level of heat by adjusting the amount of red chilli powder that you use.
It tastes incredibly good with Steamed Rice and Jeera Rice too.
You can also serve a Raita and Lacchedar Pyaaz on the side to complete this meal.
If you like this recipe, do make it at home and let me know how you liked it.
Also, tell me if you would like to have more of such unique Chicken recipes.
You might also like
Step by Step Recipe
Heat oil in a pan.
Once the oil shot, add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds and black onion seeds and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Add ginger-garlic paste and fry until onions turn golden brown.
Add chicken and fry on high heat for 3-4 minutes.
Add tomato, salt and achari masala long with 1/2 cup of water and cover and cook for 10 mins.
Add red chilli powder and curd whisked with maida in the pan.
Cover and cook until chicken is done.
Add lemon juice and masala from the pickle and remove the pan from heat.
Garnish with fresh coriander. Serve hot with phulke or steamed rice.
Recipe to make Achari Masala is here.
Achari Chicken Recipe
It is an Indian chicken curry flavoured with pickle masala or achar masala. It goes great with Indian bread or rice dishes. Here is how to make Achari Chicken Recipe.
- 1 kg Chicken Curry cut
- 5 tbsp Mustard Oil
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Fennel Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Black Onion Seeds / Kalounji
- 2 cups Onion Thinly sliced
- 2 tsp Ginger Garlic Paste
- 1 cup Tomato Chopped
- 3 tbsp Achari Masala
- Salt to taste
- 1 tsp Kashmiri Red Chilli Powder
- 1 cup Curd
- 1 tsp All Purpose Flour / Maida
- 1 tbsp Lemon Juice
- 1 tbsp Masala from pickle
- Fresh Coriander Chopped
- Heat oil in a pan.
- Once the oil shot, add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds and black onion seeds and let them crackle for a few seconds.
- Add onion and fry until slightly browned.
- Add ginger garlic paste and fry until onions turns golden brown.
- Add chicken and fry on high heat for 3-4 minutes.
- Add tomato, salt and achari masala long with 1/2 cup of water and cover and cook for 10 mins.
- Add red chilli powder and curd whisked with maida in the pan.
- Cover and cook until chicken is done.
Add lemon juice and masala from pickle and remove the pan from heat.
- Garnish with fresh coriander.
- Serve hot with phulke or steamed rice.
You can pickle masala from any pickle like mango pickle or chilli pickle.
Add some crushed birista for a richer taste.