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4.9 from 21 votes

Achari Chicken

Achari Chicken is a bold, tangy Pakistani/Indian chicken curry made with an Achari Masala (pickling spice mix) and optionally topped with stuffed green chilies. With just a little prep this delicious dish cooks in only 30 minutes and the zesty flavours are so captivating

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 199 kcal
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

  • ⅓ cup oil
  • 500 g boneless chicken cut in 4cm (1.5inch) cubes⁣
  • 1 teaspoon ginger ⁣minced
  • 1 teaspoon garlic minced
  • 1 (100g) medium onion blended
  • 1 teaspoon salt
  • ¾ teaspoon red chili powder
  • ¾ teaspoon kashmiri chili powder for colour
  • ¼ teaspoon turmeric powder
  • 2 small (180g) tomatoes blended
  • ¼ cup PLAIN yogurt full-fat
  • 1 tablespoon lemon juice
Achari Masala
  • 1 teaspoon fennel seeds saunf
  • 1 teaspoon nigella seeds kalonji
  • ½ teaspoon brown mustard seeds rai dana
  • ½ teaspoon fenugreek seeds methi dana
  • 1 teaspoon cumin seeds
Stuffed Chilies
  • 4 green chilies
  • 1 tablespoon lemon juice
  • 3 teaspoon chaat masala
Garnish
  • 1 tablespoon ginger slices
  • 1-2 tablespoon Coriander

Instructions

    Cup of Yum
  1. Slit the green chilies from the centre lengthwise and take out the seeds. Mix 3 teaspoon chaat masala and 1 tablespoon lemon juice to make a thick paste. Fill each chili with around a teaspoon of this mixture and keep aside for later.
  2. Heat oil in a pan and add the Achari Masala ingredients. Roast for 2 minutes till they release their aroma.
  3. Then add the blended onion on medium heat. Saute till the onions turn golden.
  4. Add the minced ginger and garlic and stir till they are no longer raw.
  5. Now put in the chicken on medium high heat along with salt, turmeric powder, red chili powder and kashmiri chili powder. Mix everything in.
  6. Pour in the blended tomatoes and yogurt. Stir well and cover the pan. Let cook for 8-10 minutes on medium low heat.
  7. Uncover the pan, increase the heat to high and fry for 2 minutes. This process will bring the oil on top.
  8. Mix in 2 tablespoon of water so that the gravy doesn't get dry. Then place the green chilies, slit side up on top of the chicken.
  9. Drizzle the lemon juice and cover. Let cook for 6-8 minutes on low heat until the chilies are softened.
  10. Garnish with sliced ginger and fresh coriander. Serve warm Achari Chicken with naan, roti or steamed basmati rice.

Notes

  • Make sure not to burn the achari masala while infusing it with oil.  
  • To prevent yogurt from curdling use whisked, full-fat, plain yogurt and stir continuously while adding it in.
  • Prep your ingredients in advance like combining the pickling spices (achari masala), blending onion and tomatoes etc. This will make cooking faster and easier.
  • You can also use bone-in chicken. The cooking time will increase though.
  • Make sure not to burn the achari masala while infusing it with oil.  
  • To prevent yogurt from curdling use whisked, full-fat, plain yogurt and stir continuously while adding it in.

Nutrition Information

Serving 1serving Calories 199kcal (10%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 82mg (27%) Sodium 894mg (37%) Potassium 652mg (19%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 437IU (9%) Vitamin C 17mg (19%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 199

% Daily Value*

Serving 1serving
Calories 199kcal 10%
Carbohydrates 10g 3%
Protein 28g 56%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 894mg 37%
Potassium 652mg 14%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 437IU 9%
Vitamin C 17mg 19%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.