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)
Chopped coriander
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 (Achar Gosht)
Equipment
- Skillet or Pan
Ingredients
For the Chicken Curry:
- 1/2 cup oil
- 1 kg chicken breast 2 pounds
- 1 tablespoon Kashmiri lal mirch
- 1 tbsp coriander powder
- 1 tbsp chaat masala
- 1 chicken cube
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds
- 1/2 tablespoon crushed red pepper
- 1 teaspoon freshly crushed whole coriander seeds
- 1 teaspoon salt
- 1 teaspoon fenugreek seeds methi
- 1/4 cup of yogurt
- 1 tablespoon ginger garlic paste
- 1 cup pureed tomatoes
- 1 teaspoon tomato puree or paste
For the Stuffed Chillies:
- 4-5 big green chillies
- 1 teaspoon cumin powder
- 1 teaspoon fennel seeds
- 1 teaspoon mango powder
- 1 teaspoon chaat masala
- 1 teaspoon kalonji nigella seeds
- 1 tablespoon yogurt
Instructions
- Heat oil in a large skillet or pan. Add the chicken and the rest of the ingredients into it.
- Mix well, cover and cook on medium heat for 10 minutes.
- While the chicken is cooking, wash the chillies and slit lengthwise to create a pocket for the pickling spice mix.
- Mix the yogurt and spice mix, to make a filling for the chillies.
- Using a small teaspoon stuff the chillies with the spiced yogurt.
- After the chicken has been cooking for 10 minutes, remove the lid and add the stuffed green chilies on top.
- Cover with the lid, and cook for another 10 minutes or until the chicken is cooked through.
- Remove from the heat, and mix the achar gosht and green chillies.
- Serve with naan, pratha or steamed basmati rice.
Notes
- Chicken: I liked to use boneless chicken cut into bite-sized pieces. You can also use bone-in chicken or even chicken thighs.
- Oil: Sometimes this recipe is made with mustard oil, but to use mustard oil you need to first smoke it. To avoid this extra step I like to use vegetable oil.
- Stuffed Chillies: This is an optional step, and can be easily skipped to make the curry even simpler to make.
- Storage: You can store this chicken curry for up to 3-4 days in the fridge in an airtight container.
Hi, do you not use any onions at the start? I am making this today and was just wondering
Hi, no I don't add onions in this recipe.