Among the many beloved chicken dishes, Achari Chicken stands out for its signature zing. Inspired by the traditional Indian pickles (achar), this dish cleverly infuses pickling spices with chicken, lending it a distinct pickle-like taste that excites the palate.
Whether it’s the centerpiece of a festive spread or a comforting dish for a regular meal, Achari Chicken, also known as Achari Murgh, never disappoints. Its bold and creative use of pickling spices make it an irresistible choice. Follow this step-by-step guide to recreate it in your own kitchen.
Ingredients
- Chicken (bone-in or boneless)
- Curd
- Onions
- Tomatoes
- Green Chillies
- Turmeric Powder
- Red chili powder
- Coriander powder
- Chat Masala powder
- Rock Salt
- Mustard oil
- Ginger-Garlic paste
- Black Mustard seeds
- Nigella seeds (Onion seeds)
- Fennel seeds
- Fenugreek seeds
- Coriander leaves
Instructions
- Heat ½ cup mustard oil in a wide pan until it starts to smoke slightly, then lower the flame. Add 3 chopped onions and cook until golden brown.
- Stir in ginger-garlic paste (2 TSP) and sauté until the raw smell disappears.
- Add the chicken pieces to the pan and cook for 5-6 minutes, turning them occasionally, until they are no longer pink.
- Add rock salt (to taste), turmeric powder (½ TSP), red chilli powder (2 TSP), mixing them well.
- Pour in 2 grated tomatoes, stir, and close the lid. Let it cook for 5-6 minutes.
- Now, add the pickling spices, i.e. fenugreek seeds (¼ TSP), black mustard seeds (1 TSP), nigella seeds or onion seeds (1 TSP), and fennel seeds (1 TSP). Mix well and cover the pan. Let it cook for 5-6 minutes, until aromatic.
- Pour in 1 cup of curd, and let it cook for 15-20 minutes, stirring occasionally.
- In a small bowl, mix chat masala powder with a little water. Fill this mixture into 4 slit green chilies. Toss them into the pan along with ginger julienne and fresh coriander leaves for an enhanced flavor. Alternatively, you can add the chat masala powder and slit green chilies to the pan separately.
- Add ½ cup of water (or as needed) and let the chicken simmer on low heat for 20-25 minutes until fully cooked and tender.
- Before serving, adjust spice levels based on preference.
Serving Suggestions
- Serve hot with steamed rice, roti, or naan for a wholesome meal.
- Smoky flavor lovers can introduce a coal-smoking technique (dhungar method) before serving.
- Just before turning off the heat, you may add lemon juice for extra tanginess if you want.
Why You’ll Love This Recipe
Whether you’re a fan of Indian pickles or just looking for a new way to enjoy chicken, this dish offers a delightful twist to the curry. With its bold spices, tangy depth, and irresistible aroma, every bite is a celebration of Indian culinary traditions and flavors.
Whether you’re a seasoned cook or a beginner, this recipe is simple, satisfying, and sure to impress. Once you try it, Achari Chicken, with its signature zing, might just become a favourite in your kitchen!
