Achari Chicken Recipe

Method12 steps · about 1 hr 5 min

1. 1

   Step 1: To a small spice grinder, add coriander seeds (2 tbsp), red chilies, cumin, fennel seeds (1–1½ tbsp), methi seeds, mustard seeds (0.25 tbsp), turmeric (0.25 tsp), salt (½–¾ tsp) and red chili powder. Make a fine powder.

   Uses 2 tbsp coriander seeds · 1 tbsp cumin seeds · 1–1½ tbsp fennel seeds · 0.25 tbsp mustard seeds · 0.25 tsp fenugreek seeds · 2 dried red chilies · 1–1½ tsp Kashmiri chili powder · 0.25 tsp turmeric

2. 2

   Step 2: Marinate the chicken (1.5 lb) with 1 tbsp of the ground achari spice blend and ⅜ tsp amchur or chaat masala, half of its listed amount. If dry, add a splash of extra oil. Cover and refrigerate while preparing the rest.

   Uses 1.5 lb chicken · ⅜ tsp amchur, first half · extra oil only if marinade or spice-frying pan is dry · 1 tbsp ground achari spice blend

3. 3

   Step 3: Heat 3 tbsp oil over medium heat. Add the optional nigella seeds (½–¾ tsp) and, when they sizzle, the finely chopped onion (1 cup). Sauté 8–9 minutes until golden.

   Uses 3 tbsp oil for curry · ½–¾ tsp nigella seeds · 1 cup onion

4. 4

   Step 4: Add the ginger-garlic paste (1 tbsp) and sauté about 1 minute until aromatic. Lower the heat, stir in the remaining achari spice blend and sauté 1–2 minutes. Add a little extra oil only if the pan is dry.

   Uses 1 tbsp ginger-garlic paste · extra oil only if marinade or spice-frying pan is dry · spice blend remaining after the marinade tablespoon was removed · onions sautéed 8–9 minutes in the main curry oil

5. 5

   Step 5: Add the tomatoes (0.75 cup) and saute till the masala becomes thick.

   Uses 0.75 cup tomatoes · aromatic ginger-garlic, onions and remaining achari blend

6. 6

   Step 6: Lower the flame and incorporate the yogurt (0.3333 cup) into the pan. Increase the heat to medium and saute for 5 to 7 mins, until the fats begin to appear on top.

   Uses 0.3333 cup plain yogurt · tomato puree cooked into the spice-onion base

7. 7

   Step 7: If making stuffed chili peppers, set aside 2 tbsp of the cooked masala in a small bowl. Leave the rest in the curry pan.

   Uses reserve 2 tbsp cooked masala ONLY if stuffing peppers

8. 8

   Step 8: Add the marinated chicken to the remaining cooked masala. Sauté over medium-high heat for 5–6 minutes. Add up to ½ cup hot water, using less for boneless chicken. Mix, cover and simmer 10 minutes; add a little extra hot water only if needed.

   Cook Chicken · 10 minUses 0.5 cup hot water · extra hot water only as needed while chicken simmers · cooked yogurt-tomato masala after optional stuffing portion reserved · chicken coated in one tablespoon spice blend and half the amchur

9. 9

   Step 9: While the chicken simmers, slit the optional chili peppers (4) lengthwise, leaving their stalks and edges intact. Remove seeds for milder heat. Mix the remaining ⅜ tsp amchur or chaat masala into the reserved 2 tbsp cooked masala; adjust with extra salt only (to taste) if needed. Stuff the peppers. Heat the optional final 1 tbsp oil in a small pan and fry them 4–5 minutes until blistered.

   Uses 4 chili peppers · ⅜ tsp amchur, remaining half · 1 tbsp oil only for optional stuffed peppers · extra salt only to taste · reserved 2 tbsp cooked masala for optional stuffed peppers

10. 10

    Step 10: After the first 10 minutes of simmering, nestle the optional stuffed peppers into the chicken curry. Cover and continue until the chicken reaches 165°F (74°C) in the thickest part away from bone and the peppers are fully softened. The author cooks bone-in chicken for about another 10 minutes here, roughly 20 minutes total simmering; boneless pieces may finish sooner.

    Uses chicken sautéed and simmered for the first 10 minutes · optional peppers stuffed with reserved masala and fried 4–5 minutes

11. 11

    Step 11: Turn off the heat. Taste and add extra salt, the optional ½ tsp sugar, and extra amchur or chaat masala only (to taste) if needed. If stuffed peppers were omitted, you may use the reserved ⅜ tsp amchur here to taste. Add the optional 1–2 tbsp mango pickle for achar flavor and garnish with julienned ginger (1 tsp).

    Uses 0.5 tsp sugar · 1–2 tbsp mango pickle · 1 tsp ginger · extra salt only to taste · extra amchur or chaat masala only to taste at finish · remaining ⅜ tsp amchur ONLY if stuffed peppers omitted, add to taste · chicken cooked through to 165°F (74°C), peppers softened if used

12. 12

    Step 12: Sprinkle optional chopped coriander leaves (1 tbsp) over the finished achari chicken. Serve with cooked basmati rice, paratha, naan or tandoori roti.

    Uses 1 tbsp coriander leaves · curry adjusted after heat is off and garnished with ginger