Achari Chicken has to be one of the easiest yet delicious recipes to prepare on the blog. It's almost difficult to fathom how such a decorated Pakistani recipe can be put together in relatively no time whatsoever and there's no grinding of any spices, one merely dry roasts them before tossing them in. Achari Chicken vigorously flows through Pakistan's veins as a must-have dish, and finds the perfect balance between simplicity, minimal time commitment, and a delightful taste.
WHAT IS ACHARI CHICKEN?
Achari Chicken is an easy chicken curry recipe. It's composed of a tangy pickled flavor; the pickled spice flavor embedded within the chicken creates the authentic Achari Chicken taste. This is the Pakistani and North Indian version of the recipe, and its sublime taste rivals that of essentially any other Pakistani curry. If you're salivating at the mention of delicious Pakistani curries, I also have Pakistani Arvi Gosht (Instant Pot) on the blog so be sure to check that out!
INGREDIENTS FOR THE MASALA
- Nigella Seeds - Also known as Kalongi in Urdu. Nigella seeds are tiny black seeds similar to sesame seeds. Frying them unleashes a unique tangy flavor.
- Coriander Seeds - Also known as Sabud Daniya. Coriander seeds are green seeds, and go very well with curry dishes like Achari Chicken.
- Fennel Seeds - Known as Sauf in Urdu. They are another essential ingredient for the Achari masala. Fennel seeds help with digestion, and people usually eat them after dinner.
- Cumin Seeds - Also known as Zeera in Urdu. The most common spice in almost all South Asian savory foods. They exhibit a warm, unique taste.
- Turmeric Powder - Also known as Haldi in Urdu. The most important ingredient in South Asian cooking and one that is extremely essential to this masala. Turmeric powder is an antioxidant which cools the body and improves immunity.
- Red Chili Powder - Also known as Lal Mirchi in Urdu. It adds the element of spice into your cooking. Yet again, a very important Ingredient.
- Dried Mango Powder - Also known as Amchur Powder. It adds a tangy kick to your curry.
HOW TO COOK ACHARI CHICKEN?
HOW TO MAKE THE ACHARI MASALA?
- Roughly hand crush the coriander seeds.
- Dry roast the coriander seeds along with nigella seeds, cumin seeds, and fennel seeds in a fry pan.
- Take it out in a bowl then mix in the dried mango powder, red chili powder, turmeric powder, salt, coriander powder, and mix well.
- Keep it aside.
TIPS FOR COOKING THE BEST ACHARI CHICKEN
- Your Achari Chicken shouldn't be too runny.
- Don't use less than 3 tbsp of ginger garlic paste or the chicken will smell.
- Dry roast the seed spices.
- Roughly hand crush the coriander seeds for a better taste and texture of your curry.
Other than this being one of the easiest Pakistani recipes on the blog, it's one of the most delicious recipes on the blog as well. If you have any questions about our recipes, techniques, have a recipe request, or you just want to say hi! Please feel free to message us and As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Let's make Achari Chicken!!!
- ½ tsp nigella seeds kalongi
- 2 tsp coriander seeds (hand crushed roughly) sabud danya
- 1 tsp cumin seeds zeera
- ½ tsp fennel seeds souf
- 1¼ tsp dried mango powder amchur powder
- 1 tsp turmeric powder haldi
- 1 ¼ tsp red chili powder lal mirchi
- 1 ½ tsp salt
- 2 tsp coriander powder
- 1 tsp garam masala
- Roughly hand crush or use mortar and pestle to crush the coriander seeds.
- Dry roast nigella seeds, cumin seeds, roughly crushed coriander seeds, and fennel seeds in a fry pan.
- Take it out in a bowl then mix in the amchur powder, red chili powder, turmeric powder, salt, lemon juice, coriander powder, and mix well.
- In a medium size pot, on medium heat, pour the oil.
- As soon as oil warms up, add in the onion, sauté it until transparent.
- Add the ginger garlic paste and sauté it for 30 seconds.
- Now add the chicken, and mix well until the chicken changing its color.
- Next the achari masala that you made earlier and mix well.
- Now add the tomatoes, yogurt, tomato paste, lemon juice and mix well.
- Let it cook for 5-10 minutes.
- Mix in the green peppers in your curry.
- Add ¼ cup of water and mix well.
- Cover the lid and let it cook for 7-10 minutes on medium to low.
- Open the lid and now add ¼ cup of water and mix well for 1 minute.
- Garnish with cilantro.