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Pakistani Achari Chicken served in a white bowl, topped with stuffed chilies, and a side of naan.
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Achari Chicken (Achar Gosht)

This Achari Chicken is a delicious, tangy curry made with pickling spices, tomatoes, yogurt and stuffed chillies. It's ready in under 30 minutes and perfect with paratha or naan!
Course Main Course
Cuisine Pakistani/Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 402kcal
Author Wajeeha Nadeem

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.

Nutrition

Calories: 402kcal | Carbohydrates: 7g | Protein: 37g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 862mg | Potassium: 759mg | Fiber: 3g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg