Achari Chicken Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Calories
276 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Achari Chicken Recipe
Description
The Achari Chicken Recipe showcases chicken drumsticks cooked in a distinct pickling spice blend that includes fenugreek, mustard, cumin, fennel, and nigella seeds, along with dried red chilies. The spices are lightly toasted in oil to release their flavors before onions and ginger-garlic paste are added, creating a fragrant base. Tomato paste lends depth and color to the sauce, which is pressure cooked to ensure the chicken is juicy and infused with the spices.
The turmeric and Kashmiri red chili powder provide warm coloration and mild heat without overpowering the pickling spice complexity. Stirring in yogurt at the end softens the curry's acidity and creates a smooth texture, while lemon juice brightens the flavors. Fresh cilantro garnish adds herbal freshness to the finished dish.
This curry pairs well with rice or flatbreads and is a flavorful choice for a hearty dinner. The stovetop adaptation allows slow simmering for a traditional approach, while the Instant Pot method speeds cooking while maintaining flavor development.
Adding the yogurt gradually by mixing with hot gravy prevents the yogurt from splitting in the heat. Adjust salt to taste after cooking. The recipe applies consistent seasoning steps whether prepared stovetop or in the Instant Pot.
Ingredients
- 1½ pounds chicken drumstick skin removed
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon nigella seeds
- 4 red chili dried; whole
- 1 tablespoon garlic paste
- 2 tablespoons ginger paste
- 1 large yellow onion finely sliced
- 1½ tablespoons tomato paste
- ½ teaspoon Turmeric ground
- 2 teaspoons Kashmiri red chili powder
- ¼ cup water
- ¼ cup yogurt lightly beaten, full fat
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt
- ¼ cup cilantro finely chopped for garnish
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.
Notes
- Adding hot gravy to yogurt before mixing prevents yogurt from curdling in the curry.
- You can prepare this dish on the stovetop by simmering the spiced chicken mixture for 15 to 20 minutes until cooked.
- Adjust salt and chili levels to your preference after cooking to balance flavors.
- Use fresh cilantro for garnish to add a fresh, herbal note to the curry before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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