Achari Chicken Curry

Achari chicken is a spicy & tangy north indian style chicken recipe where chicken made with pickling spices in a thick & aromatic gravy.

“Achari” - this word came from  Achar(pickle).In this recipe chicken made with those spices which Indians are generally use in making Achar (pickle).This recipe will treat your taste buds a wonderful burst of flavor.

I used  “panch phoron” masala/5 spices (Cumin seeds,Black Mustard seeds,Fenugreek seeds,Nigella seeds and Fennel seeds) & dry chili to make Achari Masala.

First I dry roasted those whole spices & then blended them and used them along with onions,ginger,garlic,tomato & curd to make Achari Chicken.It goes well with Rice/Naan/Parathas.

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Ingredients For Making Achari Chicken Curry:

•Whole chicken - 1 (cut into medium pieces)

For Making Achari Masala:

•Dry red chillies - 2

•Fenugreek seeds - 1/4 tsp

•Fennel seeds - 1 tsp

•Mustard seeds - 1 tsp

•Cumin seeds - 1 tsp

•Kalojira(Nigella seeds) - 1/4 tsp

Other Ingredients:

•Onion - 1 big size,chopped

•Grated garlic - 1.5 tsp

•Grated ginger - 1.5 tsp

•Tomato chopped - 1/2 cup

•Masala & oil from mango pickle - 1 tbsp

•Salt to taste

•Mustard oil - 3 tbsp or as needed

•Kashmiri red chili powder - 1 tsp

•Turmeric powder - 1 tsp

•Curd - 1/2 cup

•Green chillies - 4 to 5

•Chopped coriander leaves - 1 tsp

•Lukewarm water as required

Method:

•Clean & wash chicken pieces properly.

•Dry roast all the ingredients,(mentioned in above for making Achari Masala) Dry red chillies,Fenugreek Seeds,Fennel Seeds,Mustard Seeds,Cumin Seeds,kalojira(Nigella seeds) on low heat in a frying pan until it change its color & give a nice aromatic flavor.

•Turn off the flame & transfer them on the plate and let it cool down to room temperature.

•Now grind the spices into a coarse powder.

•Heat the mustard oil in a fry pan or wok,when oil starts smoking add chopped onions and fry them on low heat till onions turn light golden brown in color.

•Now add ginger paste & grated garlic and stir fry until raw smell goes off.

•Add chopped tomatoes and mix well & cook till tomato becomes soft.

•Add chicken pieces,salt as required,turmeric powder,red chili powder mix well and fry them for 5-6 minutes.

•Now add blended masala powder,little lukewarm water and mix well cover the pan & cook for another 10 minutes or till oil starts separate from masala.

•Add beaten curd mix well and cook for 2-3 minutes.

•Now add lukewarm water (on basis of gravy thickness ),bring water to boil.Add salt if needed,cover the pan with lid & cook on medium heat till chicken pieces are tender and cooked well & gravy becomes thicker.

•At last add chopped coriander leaves,green chillies,mango pickle masala & oil mix it well ,cover the pan with lid and cook for another 2-3 minutes.

•Turn off the flame.Keep the curry allow to sit for 10 minutes then serve it hot with Rice or Naan or Parathas.

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