Indian · serves 2

Achari Chicken

Pickle spices and mustard oil. Sharp and sour where most chicken curries are rich.

45 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 1 cup curd
  • 3 onions, sliced
  • 2 tomatoes
  • 1 tsp each: fennel, mustard, cumin, nigella, fenugreek seeds
  • 1 tbsp ginger-garlic paste
  • 2 tsp red chilli powder
  • 1 tsp turmeric
  • 1 tbsp pickle masala
  • 4 tbsp mustard oil

Method

  1. Marinate the chicken in curd, turmeric, chilli powder and salt for 1 hour.
  2. Heat mustard oil till it smokes, then cool it slightly. Raw mustard oil is harsh and ruins the balance.
  3. All five seeds in together — they should crackle within seconds.
  4. Onions till golden, ginger-garlic paste, tomatoes.
  5. Chicken with its marinade, seared 8 minutes, then 1 cup water. Cover 25 minutes.
  6. Pickle masala stirred in at the end. Lemon. Roti or paratha.

Questions people ask about Achari Chicken

How long does Achari Chicken take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Achari Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Achari Chicken ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Achari Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Achari Chicken?

Roti or paratha. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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