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Home » Pakistani / Indian Recipes » Achari Chicken (Achari Murgh)

Achari Chicken (Achari Murgh)

Published: Feb 24, 2020 · Modified: Jun 15, 2020 by Wajeeha Nadeem · This post may contain affiliate links.

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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.

Pakistani Achari Chicken

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.

How to Make Pakistani Achari Chicken

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:

  • Poori
  • Jeera Rice
  • Indian Kachumber Salad
  • Roti
  • Daal
Murgh Achari

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! 🙂

How to Make Pakistani Achari Chicken

Achari Chicken (Achari Murgh)

Achari Chicken (aka Achari Murgh) is a fabulous Pakistani 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.
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Course: Main Course
Cuisine: Pakistani/Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 217kcal
Author: Wajeeha Nadeem

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 217kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 139mg | Potassium: 708mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!

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Comments

  1. raz

    May 23, 2022 at 4:06 pm

    Hi, do you not use any onions at the start? I am making this today and was just wondering

    Reply
    • Wajeeha Nadeem

      May 25, 2022 at 7:01 am

      Hi, no I don't add onions in this recipe.

      Reply

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