Achari Chicken

Instructions for Making Achari Chicken

Making Achari Chicken involves sautéing the spices, marinating the chicken in flavorful pickling spices, and simmering everything together for a rich, aromatic curry. Here’s how to prepare it:

Step 1: Prepare the Achari Spice Mix

1. Toast the seeds: In a dry skillet over medium heat, toast the mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds (if using). Stir frequently for 1-2 minutes, until the spices become aromatic and slightly darker. This helps release their essential oils and enhances the flavor.
2. Grind the spices: Transfer the toasted spices to a spice grinder or mortar and pestle and grind them into a coarse powder. If you don’t have a grinder, you can use pre-ground spices, but freshly ground spices give the best flavor.

Step 2: Marinate the Chicken

1. Prepare the chicken: Cut the chicken into bite-sized pieces and place it in a mixing bowl.
2. Season the chicken: Add a pinch of salt and about half of the achari spice mix (reserve the rest for later) to the chicken. Rub the spices into the chicken to coat each piece evenly.
3. Marinate: Allow the chicken to marinate for at least 15-30 minutes (or up to overnight in the fridge for maximum flavor).

Step 3: Cook the Chicken

1. Heat the oil: In a large pan or skillet, heat the oil over medium-high heat. Add the finely chopped onions and sauté until golden brown, about 5-6 minutes. The onions should become soft and caramelized, which brings a deep flavor to the dish.
2. Add the ginger-garlic paste: Add the ginger-garlic paste (or fresh ginger and garlic) to the onions, along with the slit green chilies. Stir and cook for 2-3 minutes until fragrant.
3. Add the tomatoes: Stir in the pureed tomatoes (or tomato puree) and cook for about 5 minutes, until the tomato mixture thickens and releases oil from the sides.
4. Add the marinated chicken: Add the marinated chicken to the pan and cook for about 7-10 minutes, until the chicken is browned on all sides.

Step 4: Add the Sauce and Simmer

1. Combine the sauce ingredients: Lower the heat to medium and add the whisked yogurt, remaining achari spice mix, and a little water to the pan. Stir well to combine, ensuring that the yogurt doesn’t curdle. If the gravy looks too thick, add more water to reach your desired consistency.
2. Simmer: Cover and cook the chicken for 15-20 minutes, allowing the flavors to meld together. The chicken should be fully cooked, tender, and the gravy should be rich and thickened. Stir occasionally to ensure it doesn’t burn.

Step 5: Garnish and Serve

1. Garnish: Once the chicken is cooked through, taste and adjust the seasoning with additional salt or lemon juice if needed. Garnish the Achari Chicken with freshly chopped coriander leaves (cilantro) for freshness and color.
2. Serve: Serve your Achari Chicken hot with steamed basmati rice, naan, or roti. You can also pair it with a side of raita (yogurt with cucumber) to cool down the heat.

Tips for Perfect Achari Chicken

• Spice level: Adjust the amount of red chili powder and green chilies depending on your spice tolerance. You can always add more heat later, but it’s hard to reduce the spice once it’s added.
• Tender chicken: For the most tender chicken, use chicken thighs as they have more fat and flavor compared to chicken breasts. You can also marinate the chicken longer for deeper flavor.
• Pickle spices variation: Feel free to experiment with different pickle spices like carom seeds (ajwain) or black salt for a more authentic touch. Some versions of Achari Chicken even include a spoonful of actual pickle for an even stronger flavor.
• Creamy sauce option: If you prefer a richer sauce, you can add a tablespoon of cream or coconut milk towards the end of cooking for added richness.
• Make it ahead: Like most curries, Achari Chicken tastes even better the next day as the flavors have had time to develop. It’s a great dish to make ahead and refrigerate for up to 2-3 days.

Why You’ll Love Achari Chicken

1. Tangy, Spicy Flavor: Achari Chicken delivers the bold, tangy flavors of Indian pickles, with a delicious kick from mustard seeds, fennel, and other spices. The tanginess from aamchur (dry mango powder) and lime makes it refreshingly different from your standard curry.
2. Aromatic and Bold: The combination of the toasted spices, garlic, ginger, and onion creates an irresistible aroma that will fill your kitchen and leave everyone craving a taste.
3. Easy to Make: Despite its rich flavor profile, this dish is straightforward to prepare, requiring just a few key ingredients and spices that are easy to find at any grocery store.
4. Versatile: You can make Achari Chicken as spicy or mild as you like, and it pairs perfectly with rice, naan, or even cauliflower rice for a low-carb option.

Conclusion

Achari Chicken is a perfect example of how a few simple spices can transform an ordinary chicken curry into an extraordinary dish. With its tangy, spicy, and aromatic profile, it’s an easy-to-make yet showstopping meal that will impress your family or guests. Whether you’re new to Indian cuisine or a seasoned lover of bold flavors, this dish will quickly become a favorite in your recipe collection.

So, roll up your sleeves and dive into the world of pickling spices with this deliciously tangy Achari Chicken. It’s a flavorful adventure you won’t want to miss!