Achari Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course
Achari Chicken
Description
Achari Chicken combines the distinctive tang and aroma of pickling spices with tender, boneless chicken thighs. The cooking begins by infusing mustard oil with a variety of robust seeds—fenugreek, mustard, cumin, fennel, and nigella—alongside dried chilies to create a deep, fragrant base. Caramelized onions build sweetness, while fresh ginger and garlic add warmth. The addition of tomato creates a thicker sauce that releases oil when cooked properly, indicating depth of flavor. Simmering the chicken in this spiced liquid ensures juiciness and tenderness, while the finishing addition of whisked full-fat yogurt enriches the curry and balances the spices with smoothness. Lime juice lends freshness to brighten the savory dish. Garnishes of chopped cilantro and julienned ginger contribute a fresh, crisp contrast. Achari Chicken is suited to a comforting meal alongside rice or flatbreads.
This dish is notable for its balance of earthy seeds and tangy yogurt, with a thick, saucy texture enveloping the chicken pieces. Slow cooking on low heat develops these flavors safely, especially when incorporating yogurt to prevent curdling. Handling the yogurt carefully by using full-fat and room temperature helps achieve a creamy finish.
The recipe notes advise using boneless chicken for quicker cooking, but bone-in pieces or drumsticks can be used with slightly longer cooking times. Maintaining low heat when adding yogurt and stirring ensures smooth blending into the sauce without separating.
Ingredients
- 3 tablespoon mustard oil or any vegetable oil
- 1 teaspoon fenugreek seeds aka methi dana
- 1 teaspoon mustard seeds aka rai
- 1/2 teaspoon cumin seeds aka Jeera
- 1 teaspoon fennel seed saunf
- 1 teaspoon nigella seeds aka Kalonji
- 3 dried red chili whole
- 1 1/2 cup onion finely diced
- 1 inch ginger grated
- 5 cloves garlic minced
- 2 tomato pureed or finely diced, I used roma tomatoes
- 1 1/2 pounds chicken thighs boneless and skinless, cut into 1 1/2 inch pieces*
- 1/4 cup water
- 1/4 cup yogurt whisked, I used full-fat yogurt at room temperature*
- 1 tablespoon lime juice adjust to taste, or lemon juice
- cilantro chopped, for garnish, leaves
- 1-2 teaspoon ginger julienned, for garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1 teaspoon coriander powder dhaniya powder
- 1 1/2 teaspoon salt adjust to taste
Instructions
Stovetop Method:
- Heat a heavy bottom pan on medium-high heat. Add oil to it, and let it heat. If using mustard oil, heat the oil till it smokes, then lower the heat.
- Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds, and whole dried red chili. Sauté for about 30 seconds so they release thier aroma.
- Add chopped onions. Sauté for about 8 minutes until the onions are golden on medium-high heat.
- Add ginger and garlic. Sauté for another one minute while stirring frequently.
- Add tomato puree and spices. Stir and saute for 3-4 minutes until the oil leaves the sides of the pan.
- Add chicken and cook for 3-4 minutes until the chicken pieces are all white on the outside.
- Add 1/4 cup water and stir it. Cover and cook the chicken on low heat for about 10-12 minutes until the chicken is cooked. Stir a few times in between. Then, remove the lid.
- Now, add the whisked yogurt. Cook on low heat for around 2-3 minutes while stirring continuously.
- Stir in the lime juice. Garnish with cilantro and julienned ginger. Enjoy Achari Chicken with naan, roti or rice.
Instant Pot Method:
- Follow the instructions to cook the curry base of onions and tomatoes. Then add the chicken and saute for 3-4 minutes until the chicken turns white on the outside.
- Then add 2 tablespoons of water and deglaze the pot, making sure nothing is stuck to the bottom of the pot. Pressure cook for 5 minutes on high pressure. Then, quick release the pressure.
- Then follow the steps to add whisked yogurt while stirring the curry continuously for 2 minutes.
- Add lime juice and garnish with cilantro and julienned ginger. Enjoy the Achari chicken with naan, roti, or rice.
Notes
- Use full-fat yogurt at room temperature to prevent curdling when added to the curry.
- Maintain low heat while incorporating yogurt and stir continuously for a smooth sauce.
- Boneless chicken thighs cook faster, but small bone-in pieces or drumsticks can be substituted with slightly longer cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 692mg | 29% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 43mg | 48% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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