Achari Chicken

Achari Chicken is a bold and flavorful dish that combines the rich, spicy essence of Indian pickling spices with succulent bone-in chicken. Marinated in a creamy yogurt base infused with aromatic ginger, garlic, and warm spices like turmeric and coriander, this recipe brings together the tangy zest of mustard oil and the unique trio of fennel, nigella, and fenugreek seeds for an authentic achari flavor. Cooked to perfection with juicy tomatoes, slit green chilies, and a splash of lemon juice, this dish achieves a perfect balance of heat, tang, and aroma. Pair this irresistible Achari Chicken with fluffy naan, roti, or basmati rice, and garnish with fresh coriander for a restaurant-quality experience at home. Perfect for weeknight dinners or festive feasts, this recipe is a celebration of Indian culinary tradition.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 kg Chicken (bone-in, cut into pieces)
• 200 ml Yogurt (plain)
• 4 tablespoons Mustard oil
• 2 large Onions (finely sliced)
• 2 teaspoons Garlic paste
• 2 teaspoons Ginger paste
• 3 medium Tomatoes (chopped)
• 3 pieces Green chilies (slit)
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1.5 teaspoons Salt
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 tablespoon Lemon juice
• 2 tablespoons Coriander leaves (chopped, for garnish)

Directions

Step 1

In a large bowl, mix the chicken pieces with yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, and salt. Marinate for at least 30 minutes, preferably an hour for better flavor.

Step 2

Heat the mustard oil in a large pan over medium heat. Once hot, add fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and mustard seeds. Let them splutter for about 30 seconds.

Step 3

Add the sliced onions to the pan and sauté until they are golden brown.

Step 4

Add the chopped tomatoes and green chilies to the pan, then cook until the tomatoes soften and the oil starts to separate from the masala.

Step 5

Add the marinated chicken to the pan. Increase the heat to high and sauté the chicken until it changes color and is almost cooked.

Step 6

Lower the heat to medium, cover the pan and let the chicken cook until tender, about 25 minutes. Stir occasionally to prevent sticking.

Step 7

Once the chicken is cooked through, add lemon juice and adjust salt if needed. Stir well to combine.

Step 8

Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	2273.7 grams (2273.7g)

Amount per serving	% Daily Value*
Calories	4146

Total Fat 292.60g	375%
Saturated Fat 74.10g	370%
Polyunsaturated Fat 0.00g
Cholesterol 1227mg	409%
Sodium 5404mg	235%
Total Carbohydrate 74.50g	27%
Dietary Fiber 14.20g	51%
Total Sugars 28.10g
Protein 288.20g	576%

Vitamin D 75IU	375%
Calcium 661mg	51%
Iron 27mg	150%
Potassium 4729mg	101%

*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: 64.5%

Protein: 28.2%

Carbs: 7.3%