Achari Chicken (aka Achari Murgh) is a fabulous Pakistani/Indian recipe that’s made with tomatoes, achari masala and yogurt. It’s perfect served with roti, rice or even poori (yum!), with a side of Indian Kachumber Salad.
This Achari Chicken has to be one of my favourite Pakistani recipes. I don’t make it very often, I don’t know why, since it’s so simple and easy. But every time I make it, I think to myself, damn this really is a good recipe. Hehe.
This North Indian curry (also sometimes known as pickled chicken curry) has my heart, and today I’m telling you that you must try this curry ASAP. It’s also one of the easier curries out there. At least I think so.
Is This Recipe Spicy?
Achari Chicken isn’t spicy as such, but the flavour profile is the same as Indian pickle or achar. Depending on your preference, you can reduce or increase the amount of achar gosht masala you add in the recipe.
What You Need
Chicken (I use boneless chicken)
Ginger garlic paste (use store bought or try my recipe for ginger garlic paste that you can store in the fridge)
Tomatoes (I use fresh tomatoes that I puree in the blender before adding to the recipe)
Achar Gosht Masala (I use Shan Masala and totally ignore the recipe instructions on the box)
And a little bit of julienned ginger (optional)
Serve it With:
I do hope you try this Achari chicken recipe, it really is a delicious and unique recipe. If you do try it, let me know in the comments below! 🙂
Achari Chicken (Achari Murgh)
- 2 tablespoons oil
- 450 grams boneless chicken cut into bite size pieces
- 2 tablespoons ginger garlic paste
- 4 medium tomatoes pureed in a blender
- 1 1/2 tablespoons achar gosht masala I used Shan masala
- A little bit of chopped coriander
- A little bit of julienned ginger
- Heat oil in a wok or pot, and then add the chicken. Also add the ginger garlic paste.
- Cook until the chicken changes color (in about 5 minutes or so).
- Add the pureed tomatoes and the achar gosht masala.
- Cook for a few minutes on high heat.
- Then lower the heat, cover the wok and cook for 15 minutes, occasionally stirring.
- Remove the lid from the wok, and cook for another 2 minutes until you can see the masala is ready with the oil separating from the curry.
- Garnish with chopped coriander and julienned ginger.
- Serve with roti or rice.