Achari Chicken. The name of the dish gives the flavors away. It's spicy, zesty and smells as fragrant as the Achar pickle we all love to add to our less spicy food.
What is Achari Chicken
It's a South Asian curry made with aromatic spices and pickling flavors. Achari Chicken has all the same components and techniques of cooking a really good Karahi. We're using spices that go in your favorite achar including fennel (saunf), mustard, nigella (kalonji) and fenugreek (methi dana) seeds. When coarsely crushed (minus fenugreek), they release the aroma and flavor that add that authentic Achari taste to the Karahi.
Can I substitute the Spices?
The short answer is no. If you look at the ingredients printed on a jar of Achar Pickle, you'll notice it calls for the same set of spices. I try to be as close to that list as possible. The ingredients should be relatively easy to source if you have a South Asian grocery store nearby. Also, the spices are MUCH cheaper at a South Asian store; the local stores seriously rip you off for the quantity they sell. I would recommend making a trip and getting a pouch of fennel, nigella, mustard, fenugreek, turmeric and kashmiri red chilli. These may be harder to find at your local stores anyway and will last you a very long time because they're used sparingly but have a very profound and noticeable flavor.
How can I get the oil to separate from the Karahi?
You release the oil from the karahi by increasing the heat to high and stir-frying the masala. This action happens in the last 15 minutes after the chicken is mostly tender. With the right quantity of oil and a good amount of stirring on high heat (called "bhoonna"), the oil should separate within a short time.
Achari Chicken Recipe
Ingredients
Achari Chicken Masala (to coarsely grind)
- 1 teaspoon fennel seeds
- 2 teaspoon cumin seeds
- ½ teaspoon mustard seeds
Achari Chicken Masala (to be added to the above ground blend)
- ½ teaspoon fenugreek seeds remember to NOT grind this by mistake; this releases a rather bitter taste when ground
- 2 teaspoon whole round red chilli optional
- 1 tsp Kashmiri red chilli powder
- ¼ tsp regular red chilli powder you can increase this to ½ teaspoon if you like lots of heat
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt
Karahi
- ⅓ cup oil (cooking+mustard oil) I use ¼ cup regular canola and the remaining mustard oil
- ½ teaspoon nigella seeds
- pinch of cumin and mustard seeds
- 1 red onion chopped
- 1 tomato chopped
- 2 teaspoon ginger and garlic paste
- 1 teaspoon tomato paste
- All of the Achari Masala mix
- 1 cup water if using an instant pot, ¼ cup is more than enough
- 500-750 grams whole chicken pieces ask for the Karahi cut at your South Asian meat shop. You can also use boneless, skinless chicken thighs cut into medium chunks
- ⅓ cup beaten yogurt remember to beat the yogurt to prevent it from curdling
Instructions
- First, prepare and set aside the Achari masala. You only need to coarsely grind the first three ingredients and then add the remaining spices to that mix.
- To make the Karahi, add oil to your pan. Once hot, add in the nigella, cumin and mustard seeds and allow them to crackle, about 30 seconds.
- Next, add in the onion and fry on medium heat until golden brown. Take your time with this.
- Next, add in the tomato and continue stirring for a couple minutes on medium high heat. Pop the lid on for 5-6 minutes and let the tomatoes break down.
- Add in the tomato paste and mix really well.
- Sprinkle in all of the Achari masala and sautee really well for 2-3 minutes to release the flavors of the spices. If the masala begins to stick, add a splash of water.
- Next, add in the chicken and stir to coat it well in the masala. Stir for a couple minutes or until the chicken is no longer pink.
- Then, pour in water and let it come to a boil before covering with a lid. Let the curry cook on low to medium heat for 25 mins.
- Remove the lid, and increase the heat to high to help the water evaporate if there is any. Continue stirring the Karahi on medium to high heat until the oil separates. This can take anywhere from 8-15 minutes.
- Once the oil has separated, add in the yogurt and mix well. The Karahi will look a bit white but don't worry. Pop the lid on, turn the flame a bit lower and let the Karahi simmer for another 10 mins.
- At this point, it should look perfectly done with a deep rich color and the oil should have separated. Garnish with julienned ginger and green chillies and serve with naan.
Noor
Hello! Your recipe is missing the step of when to add the ginger garlic paste. I went ahead and added it before I added the tomato paste. This recipe is So delish!!!
James A
This is possibly the tastiest thing I've ever made. Looking forward to making it again and again.
MS
My go to recipe for achar chicken! It is perfect. I have never used the ready made spice mixes that you can find outside. The spice ratios are perfect in this recipe. I make it in all my dawats.
Rookie With A Cookie
So happy to hear this Muneebah!
Naima
Finger licking good ! Tried it yesterday and it turned out delicious .
Rookie With A Cookie
Thanks for the feedback, Naima; so glad you loved it!
Maryam
The recipe turned out just like I had imagined it would! I think I missed the step as to when the garlic-ginger paste is added in so followed another comment here and added it in step 6. Yumm
Rookie With A Cookie
So glad you enjoyed it! Thanks for the 5-star review 🙂
Vajeeha
Oh My it turned out Gorgeously Tastyyyyy if there is anything like that 🤣🤤 going in my recipe book!!!! i just added some red chilli powder, crushed red pepper in masala and added ginger garlic paste all in step 6. And garnished with some lemon juice as well. Thankkkkk youuuu!!!!
Rookie With A Cookie
Love it! Thank you for sharing your feedback Vajeeha!
Rizwan Haider
Hey Izza,
Great recipe. I have tried it by my own and trust me it was awesome. Thumbs up and waiting for another great recipe.
Rookie With A Cookie
Thanks for the feedback! I'm so glad you enjoyed it 🙂