Achari Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
658 kcal
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Course
Main Course
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Cuisine
Pakistani
Achari Chicken
Description
This recipe begins by preparing a spice mix from ground fennel seed, turmeric, coriander, amchoor powder (dried mango), anise seed powder, fenugreek seed powder, ground cumin, black pepper, and red chili powder, combined with Himalayan salt. Chicken thighs are lightly pierced and marinated in a mixture of this spice blend and yogurt to infuse flavor throughout the meat. Separately, onions are finely chopped and sautéed until golden and translucent, then ginger garlic paste is added and cooked briefly.
The prepared spice powder, bay leaves, and salt are stirred into the onion mixture to release their aromas. Chopped tomatoes, either canned or fresh, are incorporated to form the base of the curry. The marinated chicken is then added and cooked in this spiced sauce. This dish blends tanginess from yogurt and amchoor with warming and aromatic spices, creating a complex balance of flavors.
Achari Chicken typically uses natural yogurt to achieve a tangy but smooth curry; creamy yogurts like Greek should be avoided to prevent curdling. The curry can be accompanied by plain rice or flatbreads. Using whole spices freshly ground at home enhances flavor authenticity, and homemade ginger garlic paste can be prepared in advance and stored frozen.
Homemade ginger garlic paste can be made by grinding fresh ginger and garlic; store it frozen for convenience.Whole spices can be freshly ground for the spice powder to maintain potency and fragrance.Use natural plain yogurt rather than creamy types like Greek to avoid curdling and preserve traditional flavor.Canned tomatoes work well to maintain consistent availability and flavor.Adjust salt level starting with less and increasing to taste.Panch phoron can be made by mixing fennel, fenugreek, cumin, black mustard, and nigella seeds in equal parts.
Ingredients
- 1.3 pounds chicken I used 4 pieces of chicken thighs.
- 2 small brown onion or yellow onion
- 2 tablespoons ginger garlic paste see the note.
- ½ teaspoon fennel seed Saunf, powder
- ½ teaspoon turmeric powder
- ½ teaspoon Coriander ground
- ½ teaspoon amchoor powder Amchoor
- ½ teaspoon anise seed powder
- ½ teaspoon fenugreek seed powder Methi.
- ¾ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 teaspoon red chilli powder
- 1 teaspoon red Himalayan salt see the note.
- 1 teaspoon panch phoron see the note, five whole spices
- 2 bay leaves
- ½ cup tomato chopped (see the note, canned or 3 fresh
- ¾ cup yogurt lightly beaten (see the note, natural
- 2-3 green chili optional, fresh
- ¾ cup cooking oil I use rapeseed oil
Instructions
Spice mix
- Mix the salt and all the spices powder in a small bowl. I.e. fennel seed powder, turmeric powder, ground coriander, Amchoor, Anise seed powder, fenugreek seed powder, ground cumin, ground black pepper, and chilli powder.
Marinate
- Take about 2 teaspoons of spice mix and place it in a big bowl. Then add about ¼ cup yogurt and mix well.
- Get the chicken ready and slightly pierce the poultry using a skewer (this little trick will help your chicken develop a tastier flavor right to the bone). Place the pieces in the yogurt mixture. Ensure all the chicken pieces are well coated with the yogurt mix. Set aside to marinate.
Make the masala
- Finely chop your onions and fry them on a large cooking pan (karahi/ kadhai). Cook until the onion becomes translucent and has a light golden color.
- Next, add the ginger garlic paste and let it fry further for about a minute.
- Then, add the spice powder mixture, the salt, and the bay leaves. Continue frying until the spices release their aroma.
- Add the tomatoes in and give it a good stir. Here, you can add a little water if you think it’s too dry. Let the spices and the tomatoes cook until all well blended. Try to mash the tomatoes every now and again. You want to make a nice smooth masala mixture.
- Put the chicken pieces in it when the oil separates a little from the masala mixture. Stir well until the poultry pieces are covered with the sauce. Put the lid on. Let it cook at moderate-high heat for about 15 minutes or until the chicken is cooked. Keep checking and stirring to ensure the chicken isn't burned at the bottom.
- Then, add the beaten yogurt. Again, stir well and put the lid back. This time, you cook the achari chicken at moderate-low heat.
- After about five minutes, sprinkle the Panch Phoron over your chicken. Cook further until the curry sauce looks thick, the oil separates from the edges, and the chicken is tender.
Notes
- Make ginger garlic paste by grinding equal parts fresh ginger and garlic; store frozen for easy use.
- Grinding whole spices fresh for the spice powder enhances flavor compared to pre-ground.
- Choose natural plain yogurt to prevent curdling and maintain proper tang in the curry.
- Canned tomatoes are convenient and preserve well, ideal for making this curry.
- Begin with less salt and adjust according to your preference.
- Panch phoron is a blend of fennel, fenugreek, cumin, black mustard, and nigella seeds mixed in equal parts and used as whole spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Serving | 150grams | |
| Calories | 658kcal | 33% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 58g | 89% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 815mg | 34% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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