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Achari chicken curry
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5 from 4 votes

Easy and Delightful Achari Chicken Recipe

Hot, yet tangy and zesty, achari chicken curry is unique and unforgettable, yet easy to prepare!,
Prep Time5 minutes
Cook Time35 minutes
Marinating Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 4 portions
Calories: 290kcal
Author: Elle John


For the achari masala

For the chicken Marinade

  • 450-500 g Skinless Bone-In Chicken
  • ½ teaspoon Turmeric Powder
  • 1 ½ teaspoon Ginger Garlic Paste
  • ¼ Cup Full-Fat Natural Yogurt
  • ½ teaspoon Salt
  • 2 teaspoon Kashmiri Red Chili Powder

For the achari chicken curry

  • 4 tablespoon Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • 3-4 Fresh Chillies Green, Washed and Slit
  • 3 Onions Finely Chopped
  • 2 Tomatoes Chopped
  • 2 tablespoon Fresh Ginger Julienned
  • 2 tablespoon Cilantro Leaves [Fresh Coriander Leaves] Chopped
  • 1 tablespoon Lemon Juice
  • Salt to Taste


Prepare The Achari Masala Spice Mix

  • In a wide frying pan, add the fenugreek seeds, coriander seeds, fennel seeds, nigella seeds, and dry red chillies.
  • Dry roast the whole spices for 2-3 minutes on a low flame, until they become aromatic.
  • Move the spices to a plate and allow them to cool down.
  • Once cool, move them to a spice grinder and blend to a fine powder.
  • Set aside.

Marinate The Chicken Pieces

  • In a large bowl, add the diced skinless bone-in chicken, ground turmeric, ginger garlic paste, full-fat natural yogurt, salt, Kashmiri chilli powder, and the achari masala spice mix [the one you just prepared] and mix well ensuring all the chicken pieces are well covered.
  • Allow the chicken to marinate for at least 20 minutes.

Prepare Achari Chicken Curry

  • In a large saucepan for which you have a lid, add the oil and heat up on medium heat. Once warm, add the mustard seeds to the hot oil and allow them to pop for a few second.
  • Next, add the finely chopped onions and fresh chillies to the pan; mix well, put the lid on top of the pan, and allow to cook until the onions are soft and their edges start to lightly brown. This will take about 3-5 minutes.
  • Once the onions are ready, add the chopped tomatoes to the saucepan, together with a little salt. Once more, mix well, put the lid on top, and allow to cook until the tomatoes soften on a medium-low heat, which will take again about 3-5 minutes.
  • Once the sauce is ready, add the marinated chicken to the saucepan and fry on medium-high flame for 5 minutes.
  • Once the oil separates from the spices, add ¾ cup of water [150-200 ml], mix well again, and cook the chicken. Allow the achari chicken to simmer on low heat for about 15 minutes [or until cooked].
  • Finally, add the julienned ginger and allow to simmer for a further couple of minutes.
  • Once ready, before serving, top with freshly chopped cilantro [fresh coriander leaves] and lemon juice.
  • Serve hot with simple pulao rice, jeera rice, or any Indian bread, such as phulka, naan bread, and parathas.


How to store achari chicken curry?
  • In the fridge: Store the chicken achari in an airtight container for up to three days.
  • In the freezer: Once it reaches room temperature, put the chicken curry in a suitable container and freeze for up to three months. Thaw overnight in the fridge before reheating thoroughly.
Additional notes
  • Chicken: Chicken on the bone, such as chicken thighs and chicken drumsticks tend to be used the most to prepare curries as they stay moist and release flavor at the same time. Should you opt to use boneless chicken breast instead, then it is best to allow it to marinate in the yogurt for at least a couple of hours, as this will add some fat to the chicken, keeping it moist while cooking.
  • Nigella Seeds Substitute: I have used black sesame seeds instead of nigella a few times and they work absolutely fine. Onion and cumin seeds don't offer the same flavor, so I wouldn't recommend them as a substitute.
  • Tomato: Tomato puree or tomato paste can be used instead of fresh tomatoes, however, the end result won't be exactly the same.
  • Pickle: Many like to add a spoonful of the pickling spices from a jar of mango pickle. Personally, I think this dish is perfectly balanced as is, however, do give it a try if this sounds up your street.
  • Lemon Juice: It is very, VERY important that you don't forget to add lemon juice to the chicken achari. This balances the achari chicken curry to perfection and is a must!


Calories: 290kcal | Carbohydrates: 17g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 497mg | Potassium: 590mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1070IU | Vitamin C: 53mg | Calcium: 70mg | Iron: 2mg