Achari Chicken Recipe – Hotel-Style with Kashmiri Chilies & Pickles

Last Updated on 6 months ago by Neha Deshmukh

Achari Chicken Recipe – Hotel-Style with Kashmiri Chilies & Pickles

Hey everyone! If you’ve ever wandered into a South Indian restaurant and been utterly captivated by the tangy, spicy aroma of Achari Chicken, you’re in the right place. I remember the first time I tried it – I was instantly hooked! It’s a flavor explosion, and I’ve been trying to recreate that magic at home ever since. This recipe gets so close to that authentic “hotel-style” taste, and I’m thrilled to finally share it with you.

Why You’ll Love This Recipe

This Achari Chicken isn’t just delicious; it’s a bit of an experience. The combination of whole spice roasting, the unique achari masala, and the punch of pickles creates a depth of flavor that’s truly special. It’s a little bit spicy, a little bit tangy, and completely addictive. Plus, it’s surprisingly achievable at home!

Ingredients

Here’s what you’ll need to bring this flavorful dish to life:

• 2 tsp coriander seed
• 1 tsp cumin seed
• ½ tsp mustard seed (brown)
• 1 tsp fennel seed
• ¼ tsp fenugreek seed
• 3 dried kashmiri chilies
• 1 ½ tsp achari masala
• 1 tsp kashmiri chili powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• ¼ tsp turmeric
• ½ tsp kosher salt
• 3 tbsp neutral oil or mustard oil
• 1 tbsp garlic ginger paste
• 2-3 finger hot (jwala) green chilies
• 1 cup Indian hotel curry gravy
• 3 boneless, skinless chicken thighs (about 400-500g)
• 2-3 tsp garlic pickle
• ¼ tsp naga pickle (optional)
• ¼ cup chicken stock

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Chilies: These aren’t about heat; they’re about color. They give the dish a beautiful, vibrant red hue without making it scorching. If you can’t find them, you can substitute with another mild chili, but the color won’t be quite the same.
• Achari Masala: This is the star of the show! It’s a spice blend that mimics the flavors of Indian pickles. You can find it at Indian grocery stores or online. It’s worth seeking out – it really makes the dish.
• Hotel Curry Gravy: This is a pre-made base gravy used in many South Indian restaurants. It adds a lovely depth and complexity. I’ll talk more about it in the FAQs.
• Pickle Power: Garlic pickle is essential, adding a wonderful tang. Naga pickle (made from the ghost pepper) is optional, but if you like heat, it’s a fantastic addition! Use it sparingly – it’s potent.
• Oil Choice: Traditionally, mustard oil is used in South India, giving a pungent flavor. However, a neutral oil like vegetable or canola oil works perfectly well if you prefer a milder taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom those spices. In a dry skillet over medium heat, toast the coriander, cumin, mustard, fennel, and fenugreek seeds until fragrant – about 2-3 minutes. Add the dried Kashmiri chilies and toast for another 30 seconds. Be careful not to burn them!
2. Remove from heat and let cool slightly. Grind the toasted spices into a coarse powder using a spice grinder or mortar and pestle.
3. Now, let’s build the flavor base. Heat the oil in a pan over medium heat. Add the garlic ginger paste and fry until fragrant, about a minute.
4. Add the ground spice powder, Kashmiri chili powder, kasoor methi, turmeric, and salt. Sauté for another minute, stirring constantly, until everything is well combined. Throw in those green chilies too!
5. Pour in the hotel curry gravy and add the chicken pieces. Stir well to coat the chicken in the spice mixture.
6. Add the garlic pickle and naga pickle (if using). Give it another good stir.
7. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the chicken is cooked through.
8. If the gravy is too thick, add a little chicken stock to adjust the consistency.
9. Serve hot and enjoy!

Expert Tips

• Don’t skip toasting the spices! It really wakes up their flavors.
• Taste as you go and adjust the salt and spice levels to your liking.
• Marinating the chicken in a little achari masala and yogurt for 30 minutes will make it even more tender and flavorful.

Variations

• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of green chilies or omit the naga pickle. For extra spice, add more green chilies or a pinch of cayenne pepper.
• Vegan Achari “Chicken”: My friend Priya loves making this with jackfruit or soy chunks! Just use about 400g of jackfruit or soy, and follow the recipe as written.
• Gluten-Free Adaptations: Ensure your hotel curry gravy is gluten-free. Most are, but it’s always good to check the label.
• Festival Adaptations: This dish is perfect for special occasions like Diwali or Eid. You can serve it with a side of jeera rice and naan for a complete feast.

Serving Suggestions

This Achari Chicken is fantastic with:

• Steamed rice (jeera rice is a great choice!)
• Naan bread or roti
• A side of raita (yogurt dip) to cool things down
• A simple onion and cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Achari Masala and where can I find it? Achari Masala is a spice blend that mimics the flavors of Indian pickles. You can find it at most Indian grocery stores or online retailers like Amazon.
• Can I make this Achari Chicken spicier? Absolutely! Add more green chilies, a pinch of cayenne pepper, or increase the amount of naga pickle.
• What is Hotel Curry Gravy and is it essential for the recipe? Hotel Curry Gravy is a pre-made base gravy used in many South Indian restaurants. While it adds a lot of depth, you can substitute it with a tomato-based gravy or a mixture of tomato puree and coconut milk.
• Can I use chicken pieces with bones? Yes, you can! Just adjust the cooking time accordingly. Bone-in chicken will take a little longer to cook through.
• How can I adjust the sourness of the dish? You can add a squeeze of lemon or lime juice at the end of cooking to brighten up the flavors.
• What is Naga Pickle and what does it add to the flavor? Naga Pickle is made from the ghost pepper, one of the hottest chilies in the world! It adds a fiery heat and a unique smoky flavor.
• Can this be made in an Instant Pot? Yes! Sauté the spices and chicken in the Instant Pot, then add the gravy, pickles, and stock. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

I hope you enjoy making this Achari Chicken as much as I do! Let me know in the comments how it turns out for you. Happy cooking!