Quick and easy recipe to make Achari Chicken or Pickled Chicken with the spices that you already have at home!
When I made Achari Chicken for the first time, my husband was completely bowled over. It was a big win for me because it came at a time when I was relatively new to cooking and most of my attempts at cooking ended up with all curries being totally overwhelmed with huge amounts of masala or spice powder.
Every time, I would mess up our dinner my husband would remind that I had great potential when it comes to cooking since I made the best Achari Chicken he had ever eaten. Before you say..Aww! let me tell you this my husband is a smart man. He believed that he had only 2 choices – it was either encourage me to cook or be responsible for making dinner every day and he chose the former.
Anyways coming back to the recipe, when I made Achari Chicken in the past, I always used store bought masala but this year I decided to stock up only basic spices in the kitchen and make do with what I have and that’s what I did.
Here are our other favorite chicken recipes for you to try out along with a whole collection of biryani recipes–
- Chicken Chettinad biryani – a famous spicy biryani from the southern part of India
- Butter chicken – A deliciously mild and creamy chicken curry
- Chicken Tikka Masala – Marinated chicken cooked in a velvety sauce
Achari Chicken Recipe
- 4 tablespoons oil
- 2 pounds chicken thighs chopped to pieces of desired size
- 4-5 Anaheim peppers or Bhavnagari chillies
- 1/2 teaspoon mustard seeds rai seeds
- 1 teaspoon cumin jeera seeds
- 1 teaspoon fennel seeds saunf seeds
- 1/4 teaspoon fenugreek seeds methi seeds
- 1 teaspoon nigella kalonji seeds (optional)
- 1 cup onions chopped finely
- 4-5 garlic cloves chopped
- 1 inch piece of ginger finely grated
- 2 cups tomatoes chopped
- 1/2 cup yogurt
- 1 teaspoon chili powder
- 1 tablespoon coriander - cumin dhania - jeera powder
- salt to taste
- 1 tablespoon lime juice or to taste
- 2 teaspoon garam masala
- Water as needed
- Make 2 slits in the chillies or peppers making sure the stem is intact.
- Heat oil in a kadhai or wok over medium-high heat. Add chicken and fry them on each side until browned (approximately 3-4 minutes each side). Don't overcrowd the pan, fry them in batches. Transfer the chicken to a plate and set aside.
- Add the chillies or pepper, saute them for a minute or two and set them aside.
- Add mustard seeds to the oil and when they begin to sputter, add cumin seeds, fennel seeds, fenugreek seeds and nigella seeds (if using).
- Saute them for 10-20 seconds and then add the chopped onion slices and fry them till they soften (approximately 10-12 minutes).
- Add garlic and ginger and fry them for a minute or so.
- Add chopped tomatoes and fry them till the mixture becomes mushy and begins to leave oil.
- Add yogurt, salt, garam masala, coriander - cumin powder and chilly powder and mix well. Add water as needed to get it to the consistency you desire.
- Add the chicken back to the wok and continue cooking on medium heat till it is done (approximately 10 minutes).
- Add chillies or peppers along with lime juice. Cover the wok and let it simmer for another 5 minutes.
- Garnish with coriander leaves and serve it with hot with roti or rice