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Tender chicken pieces simmered in a tangy, aromatic gravy made with a unique blend of Indian pickling spices. This Punjabi classic offers a burst of savory and sour flavors, perfect with hot naan or roti.
For 4 servings
Prepare the Achari Masala: In a small, dry pan over low heat, roast the fennel, fenugreek, cumin, and mustard seeds for 1-2 minutes until fragrant. Add the nigella seeds and roast for another 30 seconds. Be careful not to burn the fenugreek seeds as they will turn bitter. Let the spices cool completely, then grind them into a coarse powder.
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with 1/2 cup of whisked curd, 1 tablespoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Sauté Aromatics: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking, then reduce the heat to medium. Add the asafoetida and whole dry red chilies, and sauté for 30 seconds. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Build the Gravy Base: Add the remaining 1/2 tablespoon of ginger-garlic paste and sauté for a minute until the raw aroma disappears. Add the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges. Stir in the remaining 1/4 teaspoon turmeric powder, Kashmiri red chili powder, coriander powder, and the freshly ground achari masala. Cook for 1-2 minutes, stirring constantly.
Cook the Chicken: Add the marinated chicken along with all the marinade to the pan. Increase the heat and sauté for 5-7 minutes, until the chicken is sealed on all sides. Reduce the heat to low, add the remaining 1/4 cup of whisked curd, and stir continuously for a minute to prevent it from curdling.
Tender chicken pieces simmered in a tangy, aromatic gravy made with a unique blend of Indian pickling spices. This Punjabi classic offers a burst of savory and sour flavors, perfect with hot naan or roti.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 416.68 calories per serving with 27.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish: Pour in 1/2 cup of warm water and the remaining 3/4 teaspoon of salt. Stir well, bring to a gentle simmer, then cover the pan. Cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. Uncover, stir in the garam masala and fresh lemon juice. Garnish with chopped coriander leaves and serve hot.
Replace chicken with 400g of paneer cubes or a mix of sturdy vegetables like potatoes, cauliflower, and bell peppers to create Achari Paneer or Achari Sabzi.
For a richer, creamier texture, add 2 tablespoons of cashew paste or fresh cream along with the tomato puree.
Slit 4-5 large, mild green chilies and stuff them with a portion of the prepared achari masala mixed with a little lemon juice. Add them to the gravy during the last 10 minutes of simmering for an extra layer of flavor.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
The blend of spices like fennel seeds (saunf), cumin (jeera), and ginger has carminative properties that can aid digestion, reduce bloating, and improve overall gut health.
Turmeric, a key spice in this dish, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that can help combat cellular damage in the body.
Achari Chicken is a popular North Indian curry where 'Achari' means 'pickle-like'. The dish gets its signature tangy and pungent flavor from a special blend of spices commonly used in Indian pickles, such as fennel, mustard, and nigella seeds.
It can be a healthy dish as it's rich in protein from chicken and contains beneficial spices. To make it healthier, use boneless, skinless chicken breast, reduce the amount of oil, and opt for low-fat yogurt.
One serving of this Achari Chicken recipe contains approximately 380-450 calories, primarily depending on the cut of chicken used (thighs vs. breast) and the exact amount of oil.
To prevent curdling, always whisk the yogurt until smooth. Ensure the heat is on low before adding it to the pan, and stir continuously for a minute or two until it's fully incorporated into the gravy. Using full-fat yogurt also helps stabilize it.
Yes, you can use 2-3 tablespoons of store-bought achari masala as a substitute. However, making the masala fresh at home provides a much more aromatic and vibrant flavor.
It pairs beautifully with Indian breads like Naan, Roti, or Paratha. It also goes well with steamed Basmati rice or Jeera Rice to soak up the delicious gravy.
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