Achari Chicken Recipe

Name: Achari Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1½ pounds chicken drumsticks; 3 tablespoons oil; 1 teaspoon fenugreek seeds; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; ½ teaspoon nigella seeds; 4 dried whole red chilies; 1 tablespoon garlic paste; 2 tablespoons ginger paste; 1 large yellow onion; 1½ tablespoons tomato paste; ½ teaspoon ground turmeric; 2 teaspoons Kashmiri red chili powder; ¼ cup water; ¼ cup full fat yogurt; 1 tablespoon lemon juice; 2 teaspoons kosher salt; ¼ cup cilantro

User Reviews

4.8

198 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Calories
276 kcal
Course
Main Course, Dinner
Cuisine
Indian

Achari Chicken Recipe

Jeffrey Bond

Report

Delicious North Indian Chicken Curry cooked with pickling spices

Share:

I Made This!

148 people made this

Print

41 people printed this

Save this

118 people saved this

Ingredients

1½ pounds chicken drumsticks skin removed
3 tablespoons oil
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
½ teaspoon nigella seeds
4 dried whole red chilies
1 tablespoon garlic paste
2 tablespoons ginger paste
1 large yellow onion finely sliced
1½ tablespoons tomato paste
½ teaspoon ground turmeric
2 teaspoons Kashmiri red chili powder
¼ cup water
¼ cup full fat yogurt lightly beaten
1 tablespoon lemon juice
2 teaspoons kosher salt
¼ cup cilantro finely chopped for garnish

Add to Shopping List

Instructions

Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.

Equipments used:

Notes

Stovetop Recipe:
Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chili powder, salt and mix well.
Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium heat for 15 to 20 minutes or until the chicken is fully cooked.
Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro. Add more salt to taste if needed.
Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chili powder, salt and mix well.
Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium heat for 15 to 20 minutes or until the chicken is fully cooked.
Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro. Add more salt to taste if needed.

Nutrition Information

Show Details

Calories 276kcal (14%) Carbohydrates 12g (4%) Protein 22g (44%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 91mg (30%) Sodium 1356mg (57%) Potassium 550mg (16%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 921IU (18%) Vitamin C 71mg (79%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 276 kcal

% Daily Value*

Calories	276kcal	14%
Carbohydrates	12g	4%
Protein	22g	44%
Fat	16g	25%
Saturated Fat	2g	10%
Cholesterol	91mg	30%
Sodium	1356mg	57%
Potassium	550mg	12%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	921IU	18%
Vitamin C	71mg	79%
Calcium	62mg	6%
Iron	3mg	17%