Aromatic and flavoursome chicken curry cooked in spices, yoghurt and puree. Achari chicken is a delicious curry, its fuss free one pot recipe.
Achar is basically a Pickle. It contains various spices which make it so flavourful. Using the same spices to cook chicken makes a delicious curry with earthy flavour and its very aromatic. This Achari Chicken recipe is very easy, quick and best part is that it’s a one pot recipe.
Traditionally this recipe is made from red meat. If you prefer red meat over chicken try out my achar gosht Recipe. This Achari chicken is equally good !
INGREDIENTS REQUIRED FOR ACHAR GOSHT
- Chicken– Use chicken with bone, cut into small curry pieces.
- Onions/ Ginger & Garlic – Large onion chopped and try to use fresh garlic and ginger as it enhances the flavour of the curry.
- Tomatoe puree – Blitz the fresh tomatoes in blender/food processor. You can also used canned pureed tomatoes.
- Green Chillies – Whole green chillies are added to the curry that give a beautiful aroma. You don’t have to eat the chillies if you are not a chilli lover.
- Yoghurt – use plain yoghurt preferably Greek Yoghurt.
- Spices – I divide spices into 2 groups. Firstly it’s the regular spices like chilli powder, coriander powder, turmeric powder and cumin seeds. Then there are spices that gives Pickle(Achari) Flavour. These are Fenugreek seeds, mustard seeds, nigella seeds and fennel seeds.
How to make Achari Chicken
Begin with tempering all the seeds in medium hot oil for a minute. Ensure that oil is not to hot as it will burn the seeds added.
Sautee onions until they start to turn golden on edges. Add freshly made Ginger garlic paste along with chicken and fry for a few minutes.
Add yoghurt and cook until oil starts to separate. Blitz tomatoes in blender or food processor and add them to the curry. Cook on high flame for few minutes, when the excess water is evaporated cover and cook on low heat. When chicken is fully cooked and curry is simmering, add whole chillies. Cover for 5 minutes to help curry absorb flavours from chillies.
Garnish with corriander/cilantro.
Watch How to Make Achari Chicken
TIPS FOR MAKING PERFECT ACHARI CHICKEN
- Don’t skimp on oil, its essential to fry chicken and also for overall texture and appearance of the curry.
- Measure the pickle spices, all these spices have a strong flavour. Adding to much of these will give the curry a very overpowering taste which is not pleasant.
- Don’t make the onions brown it will make curry look darker, they should be translucent.
- Allow the yoghurt to be at room temperature as it prevents curdling. Adding cold yoghurt to hot curry, forms little curdles . And once that happens there is nothing you can do to fix it.
- Add whole green chillies for flavour. these will gives a beautiful aroma to the curry without making it spicy.
HOW TO SERVE ACHAR GOSHT
Achar gosht is best served with naan or roti. Try out Easy Naan (Flat Bread) to go along with this delicious curry. If you prefer rice, Pea Pulao would be a good option.
Other Chicken Recipes to Try
Boneless Chicken Karahi
Tawa Chicken
Authentic Chicken Korma
Chicken Curry
Butter Chicken
Achari Chicken
Ingredients
- 800 g Chicken with Bone (Skinless)
- 2 Medium Onions Chopped
- 3 Large Tomatoes Pureed or Canned puree See Notes
- ½ cup Yoghurt
- 5-6 Garlic Cloves
- 2 inch Piece Fresh Ginger
- ¼ cup Cooking Oil
- 3-4 Whole Green Chillies
- Corriander/Cilantro and Ginger (Juliened) for Garnish
Spices
- 1¼ tsp Fennel Seeds
- 1¼ tsp Nigella Seeds
- 1¼ tsp Mustard Seeds
- 1¼ tsp Fenugreek Seeds
- 1½ tsp Cumin Seeds
- 1½ tsp Red Chilli Powder
- 1½ tsp Salt
- ½ tsp Turmeric
- ½ tsp Crushed Chilli Flakes Optional
- 1 tsp Coriander Powder
Instructions
- In a pot heat the cooking oil until medium hot. Temper fennel, nigella seeds, fenugreek seeds, cumin seeds and mustard seeds for a minute.
- Add onions and sauté them. Add ginger garlic paste along with chicken. Fry for atleast 5-7 minutes until meat changes its color.
- Add the remaining spices and fry the chicken for another 5 minutes on medium low heat.
- Whisk yoghurt and add it to the curry. Cook on medium high flame until oil starts to separate. Puree tomatoes in a food processor and add them in. Continue to cook on high heat until excess water from tomatoes evaporates. If you are using canned puree it will be quicker.
- Add ¼ cup of water. Cover the pot and simmer for 15 minutes. Add whole green chillies . Cover and simmer for another 5 minutes.
- Garnish with coriander and ginger.
Notes
- Use canned crushed tomatoes. You can add around half a can.
