Achari Chicken Recipe

Ingredients

• 2 tbsp coriander seeds (or 1 tbsp coriander powder)
• 1 tbsp cumin seeds (or ½ tbsp cumin powder)
• 1 tbsp fennel seeds (up to 1½ tbsp; or ½ to ¾ tbsp fennel powder)
• 0.25 tbsp mustard seeds (or ¼ tbsp mustard powder)
• 0.25 tsp fenugreek seeds (methi seeds or ¼ tsp ground fenugreek)
• 2 dried red chilies (optional, less spicy variety)
• 1 tsp Kashmiri chili powder (adjust to taste, up to 1½ tsp)
• 0.25 tsp turmeric
• 0.5 tsp sea salt (up to ¾ tsp, more to adjust)
• 1.5 lb chicken (skinless, bone-in or bone-less, cut to 2 inch pieces or drumsticks)
• 3 tbsp oil (neutral oil or mustard oil, divided 3+1; plus extra for frying chilies)
• 0.5 tsp kalonji (onion seeds; omit if unavailable)
• 1 cup onions (very finely chopped (1 medium))
• 1 tbsp ginger garlic paste (or ¾ tbsp each grated)
• 0.75 cup tomatoes (pureed (2 small/medium))
• 4 chili peppers (optional, to stuff)
• 0.33 cup plain yogurt (fresh curd)
• 0.5 cup hot water (more as needed)
• 0.5 tsp organic sugar (optional, to balance the flavor)
• 0.75 tsp amchur (mango powder or chaat masala)
• 1 tbsp mango achar/pickle (optional, use for real achari flavor; up to 2 tbsp)
• 1 tbsp coriander leaves (optional garnish)
• 1 tsp ginger (juliennes for garnish)

Steps

1. 1

   To a small spice grinder, add coriander seeds, red chilies, cumin, fennel seeds, methi seeds, mustard seeds, turmeric, salt and red chili powder. Grind into a fine powder to create the achari masala.

2. 2

   Marinate the chicken with 1 tablespoon of the prepared achari masala and half of the chaat masala or amchur. If the mixture is too dry, add a splash of oil. Cover and set aside to rest while you prepare the remaining ingredients.

3. 3

   In a pan or pot over medium heat, heat 3 tablespoons of oil and add the kalonji (onion seeds).

4. 4

   When the kalonji begins to sizzle, add the finely chopped onions and saute on medium heat for 8 to 9 minutes until they are golden.

5. 5

   Stir in the ginger garlic paste and saute for about a minute until aromatic.

6. 6

   Reduce the flame and stir in the remaining achari masala. Saute for 1 to 2 minutes until aromatic. If the pan feels too dry, add an additional tablespoon of oil.

7. 7

   Add the pureed tomatoes and saute until the masala thickens.

8. 8

   Lower the flame and incorporate the yogurt into the pan. Increase the heat back to medium and saute for 5 to 7 minutes until the oil begins to separate and appear on top.

9. 9

   If you are using chili peppers to stuff, reserve 2 tablespoons of this cooked onion-tomato masala in a small bowl.

10. 10

    Add the marinated chicken to the pan and saute on medium-high heat for 5 to 6 minutes.

11. 11

    Pour in the hot water (starting with a smaller amount) and mix well. Cover the pan and cook for 10 minutes.

12. 12

    While the chicken is cooking, prepare the stuffed chilies: Slit each chili pepper lengthwise, keeping the stalk and edges intact. Deseed them if you prefer less heat. Stir the remaining amchur or chaat masala into the reserved 2 tablespoons of onion-tomato masala. Taste and adjust salt, then stuff this mixture into the slit chili peppers.

13. 13

    Heat 1 tablespoon of oil in a separate small pan and fry the stuffed chilies for 4 to 5 minutes until they are blistered.

14. 14

    When the chicken is about half cooked, add the fried stuffed chili peppers to the main pot, pushing them slightly into the curry. Cover and continue cooking until the chicken is fully cooked through and the chilies have softened completely (approx. 20 minutes total for bone-in chicken).

15. 15

    Turn off the heat. Taste the curry and adjust salt or add sugar to balance the flavors. If desired, sprinkle more chaat masala, amchur, or mango achar over the dish.

16. 16

    Garnish with ginger juliennes and fresh coriander leaves. Serve with basmati rice, parathas, naan, or tandoori roti.

Notes

If using goat meat instead of chicken, pressure cook the meat with half the ground spices, chili, turmeric, ginger garlic, onions, tomatoes, and yogurt (no water needed). Then finish by heating oil with kalonji and the rest of the masala before simmering together. For a more authentic flavor, use mustard oil.

Nutrition per serving

• main
• chicken
• spicy
• North Indian
• curry
• achari
• dinner