Achari Chicken Recipe

Achari Chicken is a classic North Indian curry, where tender chicken pieces are made in a tangy, spicy gravy, known as Achari Masala. This consonant catches the essence of Indian pickles - Mustard, fennel, fenugreek, nigella, and more - without long fermentation process.

Achari Masala:

• Mustard seeds (rai dana)
• Fennel seeds (saunf)
• Fenugreek seeds (methi)
• Nigella Seed (Kalonji)
• Cumin (jeera)
• Coriander Seed (Dhaniya)
• Dried red chili
• Turmeric and chili powder

These spices are paired with dry-roasted, ground, and sometimes a touch of amchur powder(dried mango powder) or chaat masala, which is to repeat the sour-spicy pickle profile.

Ingredients:

Preparation measures

1. Dry-roast the coriander, cumin, green, mustard, fenugreek, nigela seeds and dried chili until aromatic. Cool and grind on a nice powder with turmeric, chilli powder and salt.
2. In a bowl, add the chicken pieces with half the spice and splash of yogurt. It is required to marinate it for at least for 30 minutes or overnight in the refrigerator.
3. Heat the oil in a heavy pan. Add sliced onion and bake at medium heat until golden brown (8-10 minutes). Stir in a ginger-ging paste and cook for 1 minute until aromatic.
4. Reduce the flame and add the rest of the spice. Bake for 2 minutes, then stir in the tomato puree. Cook until the oil starts to separate from the spice.
5. Add marinated chicken and find on medium-high heat for 5 minutes. Pour 3 cups of warm water, cover and simmer slowly for 20-25 minutes until the chicken is cooked and the gravy thickens.
6. At the end reduce the flame and add yogurt gradually to prevent clotting, and cook 5 more minutes. . Finish with lemon juice and align salt. For decoration use freshly chopped coriander leaves.

Cooking Time: About 45 minutes to finish from the beginning.

Serving instructions

• Serve hot with boiled basmati rice or cumin rice.
• With hot flatbreads such as naan, bread .
• Cucumber help to adjust the heat of the ritual or simple salad.

Achari chicken often tastes better the next day because the flavors more  meld.

To improve Flavor:

• Use mustard oil for authentic sharpness.
• Use dried chili and chili powder to control the heat level.
• For extra tangy, stir in a spoon of  mango pickle  before serving.
• The left side can be refrigerated for up to 3 days and re -heated at a slow temperature.

Questions Asked frequently:

What makes it a "achari"?
The word "Achari" means "Pickle-Style." This uses the same spices found in Indian pickles to give tangy, aromatic notes without real pickles.

Can I use boneless chicken?
Yes, Boneless cuts reduce cooking time but can absorb a little less gravy.

Is this recipe perfect for meal ?
Certainly. Flavors intensify overnight, making it an ideal dish for a busy week.