Achari Chicken is a delicious North Indian dish that combines the bold flavours of pickling spices with tender chicken. Whether you make it on the stovetop or in an Instant Pot, this recipe will guide you step by step to create the ultimate homemade version of this tangy, spicy curry.

Origin of Achari Chicken Recipe

Achari Chicken has its origins in North Indian cuisine, particularly drawing inspiration from the region’s pickling techniques. The term “Achari” comes from the Hindi word “achar,” meaning pickle, and refers to the use of pickling spices in the dish.

Traditional Indian pickles are known for their tangy, spicy, and aromatic flavours, created by a blend of spices like mustard seeds, fennel, nigella seeds, fenugreek, and cumin. These same spices are used in Achari Chicken to give the dish its distinctive, bold, and tangy taste.

Historically, Achari Chicken emerged as a way to incorporate the flavours of pickle spices into a hearty, protein-rich curry. Its tanginess, often balanced with yoghurt, reflects the deep-rooted culinary culture of preserving flavours through pickling.

While the dish originated in North India, it has become popular across the country and is often enjoyed with naan, roti, or basmati rice, making it a beloved recipe in Indian households.

This blend of pickling spices and savoury chicken creates a unique fusion that stands out in Indian cuisine.

Ingredients You’ll Need for Achari Chicken

Spices:

• 1 tsp Mustard seeds
• 1 tsp Nigella seeds (Kalonji)
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1 tsp Fenugreek seeds (Methi)
• 3 Dried red chillies
• 1 tsp Turmeric powder
• 1 ½ tsp Kashmiri red chilli powder
• 1 tsp Coriander powder

Main Ingredients:

• 2 tbsp Mustard oil (or vegetable oil)
• 1 ½ lbs Chicken thighs (boneless and skinless, cut into pieces)
• 1 cup Yogurt (full-fat, whisked)
• 2 Tomatoes (pureed)
• 1 large Onion (finely chopped)
• 1 inch Ginger (grated)
• 5 cloves Garlic (minced)
• 2 tbsp Lemon juice
• Fresh Coriander leaves (for garnish)

How to Cook Achari Chicken?

Preparation

• Marinate the Chicken: Mix chicken pieces with yoghurt, turmeric, and chilli powder. Let it marinate for 30 minutes.

Stove Top Cooking

Step 1: Heat 2 tablespoons of mustard oil until it starts smoking, then reduce the heat.

Step 2: Add mustard seeds, cumin seeds, nigella seeds, fennel seeds, and fenugreek seeds. Let them sizzle for about 30 seconds until they start releasing their aroma.

Step 3: Toss in 3 dried red chillies and let them crackle. Be careful not to burn the seeds as this can make the dish bitter.

Step 4: Add the chopped onions (one large onion) to the sizzling spices. Stir occasionally and cook for 8-10 minutes until the onions turn golden brown and caramelized.

Step 5: Ensure the onions soften evenly, as this step helps to develop the rich flavour base of the curry.

Step 6: Stir in 5 minced garlic cloves and 1 inch grated ginger. Sauté for about 1 minute until fragrant, releasing the essential oils of the ginger and garlic.

Step 7: Add the pureed tomatoes (2 tomatoes). Stir everything together and cook for about 3-4 minutes until the oil starts separating from the mixture, indicating the tomatoes are fully cooked.

Step 8: Add the marinated chicken and stir well to coat it with the masala. Cook for 5 minutes until the chicken turns white on the outside.

Step 9: Pour in about ¼ cup of water, cover, and simmer on low heat for 10 minutes until the chicken is tender.

Step 10: Lower the heat and stir in the whisked yoghurt gradually, mixing continuously to avoid curdling. Cook for another 2-3 minutes, then finish with lemon juice and garnish with fresh coriander leaves.

Instant Pot Method (Alternative)

• Step 1: Set the Instant Pot to sauté mode. Add oil and whole spices (mustard, cumin, fennel, nigella seeds, and red chillies) until they crackle.
• Step 2: Add onions, ginger, and garlic, and sauté until soft.
• Step 3: Add the marinated chicken and tomato puree. Sauté until the chicken is no longer pink.
• Step 4: Add a little water, cover, and pressure cook on high for 5 minutes. Release the pressure naturally.
• Step 5: Stir in the yoghurt and finish with lemon juice. Garnish with coriander.

Tips for the Perfect Achari Chicken

• Balance of Spices: Achari chicken relies heavily on the correct ratio of pickling spices. If you prefer milder flavours, reduce the amount of dried red chillies or Kashmiri red chilli powder.
• Yoghurt: Always use room temperature yoghurt and add it gradually on low heat. Whisk it well beforehand to ensure smooth consistency and avoid curdling.
• Cooking Oil: If you’re using mustard oil, make sure to heat it until it smokes before adding the spices. This step is crucial to eliminate the oil’s raw taste.
• Spice Toasting: Be careful not to over-toast the whole spices, as they can turn bitter and overpower the dish. Fry them until they just release their aroma.
• Achari Masala Variation: You can add a pinch of chaat masala or mango pickle oil for an extra tangy punch, enhancing the achari flavor.

What to Serve with Achari Chicken?

• Accompaniments: Serve Achari Chicken with soft naan, flaky paratha, or warm steamed basmati rice. To balance out the spicy flavours, pair it with cucumber raita or mint chutney.
• Salads and Sides: A simple side of onion salad with lemon juice and salt can enhance the tangy taste of Achari Chicken. You can also add a spicy cabbage salad or a cooling cucumber salad to complement the rich curry.
• Drinks: Accompany the meal with a refreshing mango lassi or a cooling ginger lemonade to offset the heat of the spices.
• Complete Meal: You can make the meal even more satisfying by adding a sweet element like gulab jamun or carrot halwa as dessert.

Nutritional Information (per serving)

Conclusion

Achari Chicken is the perfect blend of tangy and spicy, bringing the bold flavours of Indian pickling spices into a rich and satisfying curry. Whether prepared on the stovetop or using an Instant Pot, this dish captures the essence of North Indian cuisine, combining marinated chicken with an aromatic mix of mustard, nigella, and fennel seeds.

The tanginess from yoghurt and the heat from red chillies make it a truly unique and flavorful meal. Best served with naan or rice, Achari Chicken offers a delightful culinary experience that can easily be recreated at home, bringing the vibrant tastes of Indian food to your table. Enjoy this versatile dish for family dinners or special occasions, and don’t forget to pair it with cooling sides like raita or a fresh salad to balance the spices!

FAQs

Can you make Achari Chicken without yoghurt?

Yes, you can substitute it with coconut cream or a dairy-free yoghurt alternative.

What are some vegetarian alternatives to Achari Chicken?

You can substitute chicken with paneer, tofu, or even potatoes for a vegetarian version.

How do you prevent the yoghurt from curdling in Achari Chicken?

Always add yoghurt at a low heat and whisk it before adding. Stir continuously while incorporating it into the curry.

Can you use boneless chicken for Achari Chicken?

Yes, boneless chicken thighs or breasts can be used, but adjust the cooking time accordingly.

What is the difference between Achari Chicken and Chicken Tikka?

Achari Chicken is cooked with pickling spices, giving it a tangy flavour, while Chicken Tikka is marinated in yoghurt and grilled.

How spicy is Achari Chicken?

It has a medium spice level, but you can adjust the heat by modifying the amount of red chilli powder.

Can you make Achari Chicken in advance for a party?

Yes, the flavours develop beautifully overnight. You can prepare it a day in advance and reheat it before serving.

Achari Chicken Recipe

Ava Louise

Achari Chicken is a delicious North Indian dish that combines the bold flavours of pickling spices with tender chicken.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 1 people

Calories 365 kcal

Ingredients

  

• 2 tbsp Mustard oil or vegetable oil
• 1 ½ lbs Chicken thighs boneless and skinless, cut into pieces
• 1 cup Yogurt full-fat, whisked
• 2 Tomatoes pureed
• 1 large Onion finely chopped
• 1 inch Ginger grated
• 5 cloves Garlic minced
• 2 tbsp Lemon juice
• Fresh Coriander leaves for garnish

Instructions

 

• Step 1: Heat 2 tablespoons of mustard oil until it starts smoking, then reduce the heat.
  2 tbsp Mustard oil, 1 ½ lbs Chicken thighs
• Step 2: Add mustard seeds, cumin seeds, nigella seeds, fennel seeds, and fenugreek seeds. Let them sizzle for about 30 seconds until they start releasing their aroma.
• Step 3: Toss in 3 dried red chillies and let them crackle. Be careful not to burn the seeds as this can make the dish bitter.
• Step 4: Add the chopped onions (one large onion) to the sizzling spices. Stir occasionally and cook for 8-10 minutes until the onions turn golden brown and caramelized.
  1 large Onion, 2 Tomatoes
• Step 5: Ensure the onions soften evenly, as this step helps to develop the rich flavour base of the curry.
• Step 6: Stir in 5 minced garlic cloves and 1 inch grated ginger. Sauté for about 1 minute until fragrant, releasing the essential oils of the ginger and garlic.
  5 cloves Garlic, 1 inch Ginger
• Step 7: Add the pureed tomatoes (2 tomatoes). Stir everything together and cook for about 3-4 minutes until the oil starts separating from the mixture, indicating the tomatoes are fully cooked.
• Step 8: Add the marinated chicken and stir well to coat it with the masala. Cook for 5 minutes until the chicken turns white on the outside.
• Step 9: Pour in about ¼ cup of water, cover, and simmer on low heat for 10 minutes until the chicken is tender.
• Step 10: Lower the heat and stir in the whisked yoghurt gradually, mixing continuously to avoid curdling. Cook for another 2-3 minutes, then finish with lemon juice and garnish with fresh coriander leaves.
  1 cup Yogurt, Fresh Coriander leaves, 2 tbsp Lemon juice

Keyword Achari Chicken Recipe