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    Home Β» Recipes

    Achari Chicken - Pakistani Chicken Curry with Pickling Spices

    Published: Jan 11, 2021 Β· Modified: Nov 20, 2024 by Izzah Khan Β· 12 Comments

    Jump to Recipe

    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.

    Curry with Pickling Spices: Nigella, Cumin, Mustard Seeds

    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.

    Curry with Pickling Spices: Nigella, Cumin, Mustard Seeds
    Curry with Pickling Spices: Nigella, Cumin, Mustard Seeds

    Achari Chicken Recipe

    Izzah Khan
    This Achari Chicken Karahi has all the pickling spices that go in your favorite mango/carrot achar. This Chicken Karahi is full of zest and tang that's balanced perfectly with yogurt.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Pakistani
    Servings 4

    Ingredients
      

    Achari Chicken Masala (to coarsely grind)

    • 1 teaspoon fennel seeds
    • 2 teaspoon cumin seeds
    • Β½ teaspoon mustard seeds

    Achari Chicken Masala (to be added to the above ground blend)

    • Β½ 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
    • ΒΌ tsp regular red chilli powder you can increase this to Β½ teaspoon if you like lots of heat
    • ΒΌ teaspoon turmeric powder
    • ΒΎ teaspoon salt

    Karahi

    • β…“ cup oil (cooking+mustard oil) I use ΒΌ cup regular canola and the remaining mustard oil
    • Β½ 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, ΒΌ 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
    • β…“ 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.

    Notes

    For a simplified version, refer to the section titled "IS THERE A SIMPLIFIED VERSION OF THIS RECIPE?"

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    Reader Interactions

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      Recipe Rating




    1. Noor

      March 29, 2023 at 11:22 pm

      5 stars
      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!!!

      Reply
    2. James A

      April 23, 2022 at 10:51 pm

      5 stars
      This is possibly the tastiest thing I've ever made. Looking forward to making it again and again.

      Reply
      • MS

        August 27, 2024 at 1:02 am

        5 stars
        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.

        Reply
        • Rookie With A Cookie

          August 27, 2024 at 4:55 pm

          So happy to hear this Muneebah!

          Reply
    3. Naima

      March 24, 2022 at 1:45 pm

      5 stars
      Finger licking good ! Tried it yesterday and it turned out delicious .

      Reply
      • Rookie With A Cookie

        March 24, 2022 at 4:53 pm

        Thanks for the feedback, Naima; so glad you loved it!

        Reply
    4. Maryam

      September 02, 2021 at 2:55 am

      5 stars
      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

      Reply
      • Rookie With A Cookie

        September 02, 2021 at 5:39 am

        So glad you enjoyed it! Thanks for the 5-star review πŸ™‚

        Reply
    5. Vajeeha

      August 10, 2021 at 2:44 am

      5 stars
      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!!!!

      Reply
      • Rookie With A Cookie

        September 01, 2021 at 5:10 am

        Love it! Thank you for sharing your feedback Vajeeha!

        Reply
    6. Rizwan Haider

      February 06, 2021 at 10:36 pm

      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.

      Reply
      • Rookie With A Cookie

        February 06, 2021 at 10:37 pm

        Thanks for the feedback! I'm so glad you enjoyed it πŸ™‚

        Reply

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    Hi, I'm Izza!

    I’m a Program Manager in Big Tech and the creator of this blog. My recipes are tried and true dishes inspired by my Pakistani roots and frequent travels. I live in Los Angeles with my husband and occasionally do private dinners.

    Learn more...

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