Achari Chicken Recipe – Authentic Indian Pickled Spice Chicken Curry

Last Updated on 3 months by Neha Deshmukh

Achari Chicken Recipe – Authentic Indian Pickled Spice Chicken Curry

Hey everyone! If you’re anything like me, you absolutely love that tangy, spicy kick that achaar (Indian pickle) brings to a meal. Well, get ready to fall in love all over again, because today we’re making Achari Chicken – a curry that captures all those incredible pickled flavors in a seriously comforting dish. I first made this for a family get-together and it was a huge hit, everyone asking for the recipe! It’s a little bit of effort, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Achari Chicken isn’t just about heat; it’s about layers of flavor. The homemade achari masala is the star, bringing a unique tanginess and aroma that you won’t find in your average chicken curry. It’s a beautiful balance of spicy, sour, and savory – perfect with roti, paratha, or even a simple bowl of rice. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon kalonji/nigella seeds
• 1 teaspoon fenugreek/methi seeds
• 1 teaspoon fennel seeds (saunf)
• 2 dry red chilies
• 1 cinnamon stick
• 500 gms boneless chicken pieces
• ?? teaspoon red chilli powder (adjust to taste)
• ?? teaspoon turmeric powder
• ?? teaspoon ginger garlic paste
• 2 tablespoons yogurt
• 2 tablespoons oil
• 2 medium finely chopped onions
• 1 teaspoon ginger garlic paste
• 1 cup tomato puree
• ?? teaspoon roasted coriander powder

Ingredient Notes

Let’s talk about those ingredients! The achari masala is where the magic happens. It’s a blend of spices that mimics the flavors of Indian pickles.

• Achari Masala: We’re using mustard seeds, kalonji (nigella seeds), fenugreek (methi seeds), fennel seeds, and dry red chilies. Don’t skip these – they’re essential for that authentic achari flavor!
• Yogurt: I prefer using plain, full-fat yogurt for the marinade. It helps tenderize the chicken and adds a lovely richness.
• Tomato Puree: Using puree gives a smoother texture to the gravy. You can absolutely use fresh tomatoes, but you’ll need to cook them down a bit longer.
• Spice Levels: Feel free to adjust the red chili powder to your liking. I usually add about 1-2 teaspoons for a medium spice level.
• Regional Variations: Achari masala blends vary across India! Some regions add amchur (dried mango powder) for extra tang, while others include cloves or cardamom. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that achari masala. Dry roast the mustard seeds, cumin seeds, kalonji, fenugreek seeds, fennel seeds, dry red chilies, and cinnamon stick in a teaspoon of oil until fragrant. Be careful not to burn them! Let it cool completely, then grind it into a fine powder.
2. Now, marinate the chicken. In a bowl, combine the chicken pieces with salt, red chili powder, turmeric powder, ginger garlic paste, and yogurt. Mix well and let it sit for at least 20-30 minutes. This is where the flavor really starts to develop.
3. Heat 2 tablespoons of oil in a pan over medium heat. Sauté the chopped onions until they’re soft and golden brown. Then, add a teaspoon of ginger garlic paste and cook for another minute until fragrant.
4. Add the marinated chicken to the pan and cook for 4-5 minutes, until the color changes. Stir in the achari masala powder and tomato puree.
5. Season with more red chili powder (if you like it spicy!), roasted coriander powder, and adjust the salt to taste. Cover the pan and simmer for about 30-40 minutes, or until the chicken is tender and the oil starts to separate from the gravy.
6. Almost there! Prepare the tadka (tempering). Heat a little oil in a small pan. Add mustard seeds, kalonji, dried red chilies, and curry leaves. Let them splutter, then pour this fragrant tadka over the chicken curry.
7. Give it a good mix and serve hot!

Expert Tips

• Don’t rush the marination: The longer the chicken marinates, the more flavorful it will be.
• Low and slow is key: Simmering the curry on low heat allows the flavors to meld together beautifully.
• Taste as you go: Adjust the spices to your liking. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute and use plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add more!
• Festival Adaptations: This dish is perfect for special occasions like Diwali or Eid. My aunt always makes it for family gatherings.

Serving Suggestions

Achari Chicken is best served hot with roti, paratha, naan, or a simple bowl of steamed rice. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the spice!

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 used to create the flavors of Indian pickles. You can find pre-made blends in Indian grocery stores, but making your own (like we did!) is the best way to get that authentic flavor.

Can I make the Achari Masala powder ahead of time? How long will it keep?

Absolutely! You can make the achari masala powder ahead of time and store it in an airtight container in a cool, dark place for up to 2-3 months.

What cut of chicken is best for this recipe?

Boneless, skinless chicken thighs are my go-to for this recipe. They stay nice and tender during the long simmering time. But you can also use chicken breast if you prefer.

Can I use fresh tomatoes instead of tomato puree?

Yes, you can! Use about 3-4 medium-sized tomatoes, chopped and cooked down until softened before adding them to the curry.

How can I adjust the tanginess of the curry?

If you want a more tangy curry, you can add a squeeze of lemon juice or a teaspoon of amchur (dried mango powder) towards the end of cooking.