This Achari Chicken Recipe is packed full of flavour. Achari Chicken means Pickled Chicken. The Chicken itself isn’t pickled. In this recipe pickling spices are used to create the same depth of flavour, warmth and tangy flavours that you would get in a traditional Achar (Pickles).
Achari Chicken Recipe
Achari Chicken is a Northern Indian recipe.
In it a range of pickling spices are used to create a tangy, rich, aromatic and smoky chicken dish that is packed full of flavour.
The spices in this case are fennel seeds, nigella seeds, and fenugreek seeds.
Usually served with Basmati or Jeera Rice, Chapatti or Parathas, this recipe comes togther very quickly and is fuss free too.
Pickle Ingredients in Achari Chicken
This recipe has all the usual curry ingredients. The ones I talk about way too much plus a few added extras.
Kalonji or Nigella Seeds – These look like Black Sesame Seeds but are quite a strong, smoky, nutty flavoured seed. You can add slightly more or less in the recipe according to your taste preference but please bare in mind that they do pack a real flavour punch.
Methi Dana or Fenugreek Seeds – These yellow seeds are smoky, slightly bitter and slightly sweet.
Saunf or Fennel Seeds – Slightly sweet and mildly fragrant, these anise flavoured delights add a little sweetness to the recipe.
Rye or Mustard Seeds – These nutty earthy seeds crackle and pop when added to hot oil and they add a delicious depth of flavour.
Jeera or Cumin Seeds – More nutty, earthy warm flavors come in the form of Cumin.
Other Ingredients in Achari Chicken Recipe
The other ingredients in this recipe are pretty basic curry ingredients that you will likely have already. They are:
Plain Yogurt – Gives a rich, tangy flavour to the dish. You can also use substitutes here. Soaked and blended Cashews would work as well as a dairy free Yoghurt alternative.
Oil – Vegetable, Sunflower or Mustard Oil. Due to the high levels of erucic acid in mustard oil, it is not licensed for sale as a food in the UK. You can add a little if you like.
Chicken – You can use a whole Chicken skinned and cut into 8 pieces or Chicken Thighs and Legs only. You can also make it with Chicken Breast only but cooking times will have to be adjusted.
Green Chillies – In many recipes, whole chillies are stuffed with the pickling spices and added to the Acahri Chicken. I don’t do that here but I do add pierced Green Chillies.
Top tips for making Achari Chicken
Chicken – I prefer to use skinless bone in chicken drumsticks/thighs in this recipe.
Boneless Chicken – To use boneless Chicken, cut into 2 inch pieces and cook for 2 minutes after adding to the onions. You also don’t need to add water. Simmer for 10 minutes at the end or just till cooked through.
Whole Spices- It is easy to over fry these. If you do do this, they will become bitter so go easy and once the mustard seeds pop, move on to the next step.
Plain Yoghurt – Adding cold Yoghurt to a hot curry means there is a risk of curdling. To avoid this, take the Yoghurt out of the fridge at the beginning if the cooking time. I use a tip from my Mother in law here. In a small bowl mix a ladleful of the curry with the Yoghurt and whisk together before adding it back to the curry and whisking it all together. This warms the yoghurt up and means the curry won’t curdle. Add it in slowly too.
Toppings – Adding a squeeze of Lemon and a scattering of Coriander elevates this dish.
Variations
Store Brought Pickling Spice – You can use store brought Achari Masala (also called Achar na Sambo). This means you won’t have to add each individual spice yourself.
Using Achari Stuffed Chillies – You can add stuffed Chillies into the recipe. Slit down the middle and stuff them with a few of the Pickling spices mentioned above and Lemon Juice. The Pickling Spices need to be toasted first and then ground.
How to make this Achari Chicken Recipe
Heat oil in a large pan over medium heat.
Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds.
Once you hear the mustard seeds beginning to splutter, add the onions and red chillies. Cook till golden brown. Don’t rush this step. It adds so much flavour!
Add the garlic and ginger and cook for 1 minute before adding the chicken.
Cook for 5 minutes until golden – this step adds another layer of flavour.
Then add the tomatoes, coriander powder, turmeric powder, chilli powder and salt. Cook for 10 minutes over medium heat.
Add the water, bring to a simmer. Lower the heat and cover and cook for 25 minutes. Check at the midway point and add more water if needed.
Remove the lid and turn the heat up. Cook on high for 5 minutes before lowering the heat right down and adding whisked yoghurt.
Add green chilies. Cook for 2 minutes on high until the oil separates out to the side.
Add a squeeze of lemon and garnish with coriander.
How to make in an Instant Pot/Ninja Foodi
Set the Instant Pot/Foodi to Saute mode and heat oil. Add the whole spices – fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds and red chillies. Saute for 10 seconds till they splutter
Add the onions. Sauté for 10 mins covered or until the onions become golden.
Add garlic, ginger and cook for 2 minutes.
Add the chicken and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add 125 ml of water and deglaze the pot.
Add tomato, coriander powder, turmeric powder, chilli powder and salt.
Close the Instant Pot/Foodi with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
Open the Pot and slowly stir in the Yoghurt. Stir in lemon juice and garnish with cilantro.
How to Store
This Chicken keeps well for up to 3 days covered in the fridge.
It also freezes well in an air tight container for up to 3 months.
What to serve with Achari Chicken
This curry is best served with Chapatti, Jeera Rice or Paratha. As a side, I would suggest this Kachumbur Salad.
MORE INDIAN CHICKEN CURRY RECIPES:
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Achari Chicken Recipe
This Achari Chicken Recipe is packed full of flavour. Achari Chicken means Pickled Chicken. The Chicken itself isn't pickled. In this recipe pickling spices are used to create the same depth of flavour, warmth and tangy flavours that you would get in a traditional Achar (Pickles).
Ingredients
- 3 tbsp Vegetable Oil
-
1 ½
tsp
Fenugreek Seeds
- 1 ½ tsp Mustard Seeds
- 1 ½ tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Nigella Seeds
- 1 Onion Diced
- 2 Dry Red Chillies
- 7 Garlic Cloves Crushed, or 1 tbsp
- 1 inch Ginger Crushed, 1 tbsp
- 2 lb Chicken Thighs/Drumsticks Skin removed Or use a full bone in Chicken, divided into 8 pieces
- 3 Tomatoes Pureed
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 - 2 tsp Salt
- 3 ½ tbsp Water
- 65 g Plain Yoghurt Whisked
- 2 Green Chillies Pierced
- 1 tbsp Lemon Juice
- Coriander to garnish
Instructions
-
Heat oil in a large pan over medium heat. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds.
-
Once you hear the mustard seeds begin to pop, add the Onions and Red Chillies. Cook for 10 - 15 minutes till golden brown.
-
Add the garlic and ginger and cook for 1 minute before adding the chicken.
-
Cook for 5 minutes until golden, then add the tomatoes, coriander powder, turmeric powder, chilli powder and salt. Cook for 10 minutes over medium heat.
-
Add the water, bring to a simmer. Lower the heat and cover and cook for 25 minutes. Check at the midway point and add more water if needed.
-
Remove the lid and turn the heat up. Cook on high for 5 minutes before lowering the heat right down and adding whisked yoghurt. (See notes).
-
Add green chilies. Cook for 2 minutes on high until the oil seperates out to the side.
-
Stir in lemon juice. Garnish with Coriander. Taste and adjust Salt if needed.
Recipe Notes
Top tips for making Achari Chicken
Chicken - I prefer to use skinless bone in chicken drumsticks/thighs in this recipe.
Boneless Chicken - To use boneless Chicken, cut into 2 inch pieces and cook for 2 minutes after adding to the onions. You also don't need to add water. Simmer for 10 minutes at the end or just till cooked through.
Whole Spices- It is easy to over fry these. If you do do this, they will become bitter so go easy and once the mustard seeds pop, move on to the next step.
Plain Yoghurt - Adding cold Yoghurt to a hot curry means there is a risk of curdling. To avoid this, take the Yoghurt out of the fridge at the beginning if the cooking time. I use a tip from my Mother in law here. In a small bowl mix a ladleful of the curry with the Yoghurt and whisk together before adding it back to the curry and whisking it all together. This warms the yoghurt up and means the curry won't curdle. Add it in slowly too.
Toppings - Adding a squeeze of Lemon and a scattering of Coriander elevates this dish.
Variations
Store Brought Pickling Spice - You can use store brought Achari Masala (also called Achar na Sambo). This means you won't have to add each individual spice yourself.
Using Achari Stuffed Chillies - You can add stuffed Chillies into the recipe. Slit down the middle and stuff them with a few of the Pickling spices mentioned above and Lemon Juice. The Pickling Spices need to be toasted first and then ground.
How to Store
This Chicken keeps well for up to 3 days covered in the fridge.
It also freezes well in an air tight container for up to 3 months.
What to serve with Achari Chicken
This curry is best served with Chapatti, Jeera Rice or Paratha. As a side, I would suggest this Kachumbur Salad.
I haven’t tried this recipe just yet but I would like to say I am having a little trouble with the strength of the writing.
It’s very faint. So much so that I have to make the page larger and then smaller all through reading the recipe.
I don’t know if anyone else has commented on this but I don’t seem to have this trouble with other sites.
Apart from that your recipes are a delight.
Hi Ann,
Thankyou for bringing this up. I haven’t had this comment before. I’ve checked via a couple of browsers to see if it is the same my side but it appears to be ok when I cross out the pop up that comes up for cookies at the top of the page. I will ask the person who does work on the back end of the site to take a look at this for me. Thankyou once again for bringing this up and for your support! Safira