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4.8 from 198 votes

Achari Chicken Recipe

Delicious North Indian Chicken Curry cooked with pickling spices

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
  5. 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

  • 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

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

% 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.