This Achari Chicken Recipe is Super Easy and super delicious ! It is a rustic North Indian Chicken dish made with bone in Chicken, Indian pickling spices, lime or Mango Achaar or pickle, Mustard Oil and yogurt which lends it a quintessential "Achari" taste.
It's a perfect example of simple North Indian regional cooking !
This is especially a great recipe when you are on a weight loss diet or even if you aren't on one.With this Indian chicken curry recipe in your repertoire ,you can ace any dinner party! Especially because it's Fuss free, uses minimum ingredients and packs in a punch(and then some!)
How to make Achari Chicken
Step 1: Making the Spice Mix
Blend the Red Chillies,Methi Seeds,Mustard,Fennel Seeds,Nigella Seeds and Salt to make homemade Achari masala.
Step 2: Marinate the Chicken
Mix the blended dry Achari Masala, Yogurt, Turmeric and Salt.Marinade the chicken for at least 15 minutes and for best results for 12 hours in the refrigerator.
Step 3: Making the Curry Base
Heat Oil in a Deep Pot on high heat.When the oil starts smoking, reduce the flame to low.Add onions,Green Chilli, Ginger & Garlic.Sauté till the onions turn golden brown.Add the coriander powder and mix well.
Bhuno or saute this for about a minute.You can also make the indian bhuna masala in bulk and use it in curries.Add Chopped up Pickle and 1 cup water.Check the salt, add more if needed.I find the taste of lime pickle the best.It adds a great depth and dimension to the curry.
Step 4: Cook the Chicken
To this Add the chicken along with the marinade.Cook covered for 30 minutes on medium-low flame. If you want a thicker gravy, just cook the chicken uncovered for a few more minutes till you get the desired consistency.
How to Serve Achari Murg
You could eat this indian chicken curry with Chapattis or Moong Dal Chilla ,if you are controlling your carb intake.I frankly love this with some homemade dal chawal too! You can read all about how I make dal at home here.
Achari Chicken Recipe with Boneless Chicken
This curry can be made with boneless chicken too.I do my Indian meal prep using this recipe- Just cook 4 chicken breasts in the same spices and yogurt and divide between 4 boxes with some brown rice, quinoa or Millets and your meal prep is done!
But if you are looking for a RICH Chicken curry which will impress all your family members then you should make this with chicken on the bone and with skin.This ensures maximum flavour and depth.
Here are some more indian chicken curry recipes for you
Butter Chicken
Tamil Pepper Chicken
South Indian chicken Curry
Chicken Keema Curry
Mughlai Chicken Korma
Achari Chicken Curry Recipe| Chicken with Pickling Spices
Ingredients
- 500 gms Chicken on the Bone
- 1 Cup Yogurt
- 1 teaspoon Turmeric
- 1 tablespoon Pickle- chopped up along with juices
- 1 tablespoon Mustard Oil
- 2 Onions Chopped up about a cup
- ½ tablespoon Grated Ginger
- 1 tablespoon Chopped Garlic
- 1 tablespoon Coriander Powder
- 1 Green chilli Chopped
- 1 Cup Water
Achari Masala / Pickling Spices
- 2 Red Chillies
- 1 teaspoon Fenugreek Seeds Methi Seeds
- 1 teaspoon Mustard rai
- 1 teaspoon Fennel Seeds Saunf
- 1 teaspoon Nigella Seeds Kalongee
- 1 teaspoon Salt
Instructions
Achari Spice Mix & Marination
- Blend the ingredients listed under the Achari Masala- Red Chillies,Methi Seeds,Mustard,Fennel Seeds,Nigella Seeds and Salt.
- Mix the blended dry Masala, Yogurt, Turmeric and Salt.Marinade the chicken for at least 15 minutes and for best results for 12 hours in the refrigerator.
Stove Top Method
- Heat Oil in a Deep Pot on high heat.When the oil starts smoking, reduce the flame to low.Add onions,Green Chilli, Ginger & Garlic.
- Sauté till the onions turn golden brown.Add the coriander powder and mix well. To this Add the chicken along with the marinade.
- Bhuno or saute this for about a minute.Add Chopped up Pickle and 1 cup water.Check the salt, add more if needed.
- Cook covered for 30 minutes on medium-low flame. If you want a thicker gravy, just cook the chicken uncovered for a few more minutes till you get the desired consistency.
- Garnish with Coriander leaves and serve hot.
Instant Pot Method
- Heat the instant pot in Saute mode.Once Hot,add oil in the inner pot..Add onions,Green Chilli, Ginger & Garlic.
- Sauté till the onions turn golden brown,about 5-6 minutes.Add the coriander powder and Chopped up Pickle ,mix well.
- Deglaze with ½ Cup water.
- To this Add the chicken along with the marinade.Check Salt, add more if needed.Cancel Saute, Close the lid.
- Select PRESSURE COOK on HIGH for 15 minutes in sealed position.Let the pressure release naturally once the cooking time is over,
- Open the pot,reduce the gravy if you like it on the thicker side.
- Garnish with coriander leaves and serve hot.
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