Achaari Chicken

Dive into the bold and tangy flavors of Achaari Chicken, a delectable Indian dish inspired by the zesty spices used in traditional pickling. Juicy chicken pieces are simmered in a rich, spiced yogurt gravy infused with a fragrant achaari masala blend, featuring fenugreek, mustard, cumin, fennel, and nigella seeds. Toasted to perfection and combined with the earthy depth of mustard oil, this dish offers a perfect balance of tanginess, heat, and warmth. Garnished with fresh coriander and a squeeze of lemon juice, Achaari Chicken pairs beautifully with naan, paratha, or steamed basmati rice, making it an irresistible centerpiece for your next meal. Whether you're craving comfort or a bold culinary adventure, this flavorful delight is sure to tantalize your taste buds.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, skinless)
• 100 grams Yogurt (plain, whisked)
• 3 tablespoons Mustard oil
• 2 medium Onion (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 6 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 3 Green chilies (slit lengthwise)
• 1.5 tablespoons Pickling spice mix (fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds)
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoons Salt
• 0.5 teaspoons Garam masala
• 2 tablespoons Fresh coriander leaves (chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Clean and wash the chicken thoroughly. Pat it dry and set aside.

Step 2

In a small dry pan, lightly toast the pickling spice mix (fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, nigella seeds) on medium heat until fragrant, about 1-2 minutes. Allow them to cool slightly, then grind coarsely using a mortar and pestle or spice grinder.

Step 3

Heat mustard oil in a large pan or kadhai over medium heat until it begins to smoke lightly. Reduce the heat and add the ground pickling spices. Sauté for about 30 seconds.

Step 4

Add the minced garlic, ginger, and slit green chilies to the pan. Cook for 1-2 minutes until aromatic.

Step 5

Add the chopped onions and sauté until golden brown, about 6-8 minutes.

Step 6

Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil begins to separate, about 5-7 minutes.

Step 7

Reduce the heat to low and add the whisked yogurt gradually, stirring continuously to prevent curdling.

Step 8

Add the chicken pieces to the pan and mix well, ensuring they are fully coated in the spice mixture. Cook for 5-6 minutes on medium heat, stirring occasionally.

Step 9

Add about 1/2 cup of water to the pan, cover, and simmer on low heat for 20 minutes, or until the chicken is tender and cooked through.

Step 10

Sprinkle garam masala and mix well. Let it cook uncovered for another 2-3 minutes, allowing the flavors to blend.

Step 11

Turn off the heat, garnish with freshly chopped coriander leaves and a squeeze of lemon juice.

Step 12

Serve hot with naan, paratha, or steamed basmati rice.

Nutrition Facts

Serving size	1089.5 grams (1089.5g)

Amount per serving	% Daily Value*
Calories	1453

Total Fat 67.00g	86%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 0.00g
Cholesterol 438mg	146%
Sodium 2826mg	123%
Total Carbohydrate 45.20g	16%
Dietary Fiber 13.00g	46%
Total Sugars 20.20g
Protein 166.70g	333%

Vitamin D 25IU	125%
Calcium 332mg	26%
Iron 13mg	73%
Potassium 2773mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 46.0%

Carbs: 12.5%