Are you a fan of hot and spicy dishes? Then chicken achari and many other ‘achari’ recipes are for you! Achari dishes use traditional Indian pickle spices like fenugreek seeds, mustard seeds, nigella seeds and fennel seeds. The combination of these distinct spices in powdered form provide a punchy and spicy flavour.
To prepare pickles of mangoes and mixed vegetables, achari spice blends and mustard seed oil is generously used. These special pickles are stored year around in traditional stoneware. A south Indian delicacy called ‘Avakaya’ the world renowned mango pickle is a must try to challenge yourself for the hotness.
In north India, achari dishes are cooked on a daily basis using a variety of ingredients like chicken, lamb and seafood. For vegetarians, paneer, tofu and mixed vegetables pickles are popular. Many curry houses now serve chicken achari as achari murg to please the spice lovers.
Chicken Achari Recipe
Here is Your Recipe
500 gram chicken (free range for superior flavour)
2 ripen vine tomatoes
2 medium onions (preferably Bombay onions)
2 tablespoon mustard oil
1 cup natural yoghurt, drained and whisked
1 teaspoon freshly ground ginger garlic paste
½ turmeric powder
1 teaspoon red chilli powder
½ teaspoon fenugreek seeds
1 teaspoon fennel seeds
½ teaspoon nigella seeds
2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon freshly sliced coriander leaves (optional)
Salt to taste
First prepare ‘Achari’ masala
Dry roast and grind 1 teaspoon fennel seeds, ½ teaspoon fenugreek seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds into a coarse powder.
Heat mustard oil in a heavy bottom pan.
Splutter nigella seeds and remaining mustard seeds.
Mix in achari masala and saute for a couple of minutes until aromas spread.
Add finely chopped onions and fry until golden colour is attained.
Add garlic ginger paste and mix well to avoid burning.
Sprinkle red chilli powder and turmeric powder and fry for another minute.
Add cleaned and diced chicken pieces and fry until they turn opaque.
Place the finely chopped tomatoes and cook until juices are released.
Pour in the whisked yogurt and cook until no raw chicken is left even in the core.
Simmer with occasional stirring to avoid any burning at the bottom of the pan.
Remove the pan from heat once chicken pieces are soft and succulent.
Garnish with chopped coriander leaves (optional)
Serve with butter naan or basmati rice.
No mustard oil? You may use sunflower oil.
Use tomato puree instead of fresh tomatoes to save time.
Fenugreek seeds and nigella seeds to be used with a bit of caution as they may alter the taste if used in excess or cooked too much or less.