4.8 from 198 votes
Achari Chicken Recipe
Achari Chicken is a spiced chicken dish featuring a blend of whole pickling spices like fenugreek, mustard, cumin, fennel, and nigella seeds, combined with dried red chilies for heat and aroma. The chicken is sauteed with ginger and garlic pastes alongside onions and tomato paste, then pressure cooked to tender perfection. Yogurt is stirred in at the end to add creaminess balanced with lemon juice, while fresh cilantro tops the curry for a bright finish.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Calories:
276 kcal
Course:
Main Course, Dinner
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 276
% 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.