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Achari Chicken Curry Recipe| Chicken with Pickling Spices

Achari Chicken Curry Recipe - Easy to make, Authentic Indian Chicken Curry with Pickling Spices, lime or Mango Pickle and Yogurt
Course Main Course
Cuisine Indian
Keyword Achari Murgh Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Chhavi

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.