Achari Chicken

Achari Chicken: A Flavorful, Tangy Twist on Classic Chicken Curry

If you’re a fan of bold, vibrant, and spicy flavors, then Achari Chicken should be at the top of your must-try recipe list. This aromatic dish is inspired by the flavors of Indian pickles, or “achar,” which are known for their unique blend of tangy, spicy, and savory notes. Achari Chicken combines tender chicken pieces with a medley of traditional pickling spices like mustard seeds, fenugreek, cumin, and fennel. The result is a richly spiced curry with a tangy edge that packs a punch in every bite.

Perfect for those who love a little extra kick in their chicken curry, Achari Chicken is an easy yet incredibly flavorful dish that can be served with naan, rice, or roti for a satisfying meal. The best part? It’s simple to make and uses common ingredients you probably already have in your pantry.

Let’s dive into how you can create this mouth-watering, tangy, and spicy Achari Chicken!

Ingredients for Achari Chicken

Achari Chicken is made with a handful of spices that give the dish its signature pickle-inspired taste. Here’s what you’ll need:

For the Chicken:

• 1 lb boneless, skinless chicken thighs (or chicken breast), cut into bite-sized pieces
• 2 tablespoons oil (vegetable or mustard oil)
• 1 large onion, finely chopped
• 2 tomatoes, pureed (or 1/2 cup tomato puree)
• 2 tablespoons ginger-garlic paste (or freshly grated ginger and garlic)
• 1-2 green chilies, slit lengthwise (optional, adjust to spice preference)
• Salt to taste
• Fresh coriander leaves, for garnish

For the Achari (Pickle) Spice Mix:

• 1 teaspoon mustard seeds (yellow or black)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon nigella seeds (kalonji) – optional, but adds a nice crunch and flavor
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to spice preference)
• 1 teaspoon garam masala – a warming blend of spices like cinnamon, cloves, and cardamom
• 1 tablespoon coriander powder
• 1 tablespoon aamchur powder (dry mango powder) or 1 teaspoon lemon juice – adds the tangy “pickle” flavor
• 1 tablespoon brown sugar (optional) – balances out the tanginess and spice

For the Cooking Sauce:

• 1/2 cup yogurt (whisked to smooth consistency)
• 1/4 cup water (adjust depending on desired consistency of the gravy)

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