Chicken Achari is Asian Chicken gravy with lots of spices. This gravy contains mostly pickle spices such as mustard seeds, fenugreek seeds, coriander seeds, black caraway seeds and curry leaves. In spite of these achari (pickle) spices, this dish also has lots of tomatoes, yogurt, ginger garlic paste, lemon juice and fried onion. All of these Asian spices give this royal dish a unique pickle like flavor. After adding all ingredients, chicken is fried on high flame so that it can absorb all flavors and become tender and soft. It is hot and sour in taste and can be served with chapatti, Nan and boiled rice. This dish can also be made with beef, mutton, fish and prawns. But it tastes great when it is made with the chicken.

Here is the authentic recipe of Chicken Achari. Follow the exact recipe for better results and please do not forget to leave your comments as always.

Chicken Achari Ingredients:

Chicken (Curry Cut)                                                                      1 Kg

Mustard Seeds (Rai) – Roasted & Ground                                1 tsp

Fenugreek Seeds (Methi Dana) – Roasted & Ground             1 tsp

Coriander Seeds (Dhaniya) – Roasted & Ground                    1 tsp

Black Caraway Seeds / Onion Seeds (Kalonji)                          1 tsp

Curry Leaves (Kari Patta)                                                             7-8

Ginger Paste                                                                                   1 tsp

Garlic Paste                                                                                    1 tsp

Salt                                                                                                   To taste

Red Chili Powder                                                                           2 tsp

Broad Green Chilies                                                                      7-8

Chopped Fresh Coriander                                                           ½ cup

Coriander Powder                                                                        ½ tsp

Turmeric Powder                                                                          ½ tsp

Lemon juice                                                                                   1 tbsp

Yogurt                                                                                              ½ Cup

Fried Onion                                                                                    1-1/2 tbsp

Oil                                                                                                    As required

Tomato (Cut in small pieces)                                                       1

Ginger (Julian)                                                                                For Garnishing


Heat up some oil in a wok and put ground roasted Mustard Seeds, Fenugreek Seeds, Coriander Seeds and fry for 2 minutes. Add Onion Seeds, Curry Leaves and Ginger Garlic Paste. Fry for another 2 minutes. Add Salt, Turmeric Powder, Chopped Tomatoes, Red Chili Powder and Coriander Powder. Fry for another 5 minutes. Add Chicken and half glass of water, mix well and cook on medium flame with covered lid until chicken become soft and tender. Now add Yogurt, Fried onion and Lemon Juice. Fry for 5 minutes. Cut green chilies length wise and add to the chicken and mix. Remove it from the flame. And keep it aside with covered lid so that green chilies become soften. Garnish with fresh coriander leaves and ginger. Dish it out in a deep bowl and serve hot with Nan, Chapatti or boiled rice.

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