This tangy, spicy & delicious chicken is cooked with pickling spices known as achari masala. Chili peppers are stuffed and simmered in the curry.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 2 tablespoons coriander seeds ((or 1 tbsp coriander powder))
  • 1 tablespoon cumin seeds ((or ½ tbsp cumin powder))
  • 1 to 1½ tablespoon fennel seeds ((or ½ to ¾ tbsp fennel powder, read notes))
  • ¼ tablespoon mustard seeds ((or ¼ tbsp mustard powder))
  • ¼ teaspoon fenugreek seeds ((methi seeds or ¼ tsp ground fenugreek))
  • 2 dried red chilies ((optional, less spicy variety))
  • 1 teaspoon Kashmiri chili powder ((adjust to taste, can use up to 1½ tsp))
  • ¼ teaspoon turmeric
  • ½ to ¾ teaspoon sea salt ((more to adjust))
  • 1½ lbs. (750 grams) chicken ((skinless, bone-in or bone-less, cut to 2 inch pieces or drumsticks))
  • 3 to 4 tablespoons oil ((neutral oil or mustard oil, divided 3+1, read notes))
  • ½ to ¾ teaspoon kalonji ((onion seeds) (omit if you do not have))
  • 1 cup (120 grams) onions (very finely chopped (1 medium))
  • 1 tablespoon ginger garlic paste ((or ¾ tbsp each grated))
  • ¾ cup (135 grams) tomatoes (pureed (2 small/ medium))
  • 4 chili peppers ((optional, to stuff))
  • ⅓ cup (80 ml) plain yogurt ((fresh curd))
  • ½ cup (120 ml) hot water ((more as needed))
  • ½ teaspoon organic sugar ((optional, to balance the flavor))
  • ¾ teaspoon amchur (mango powder) (or chaat masala)
  • 1 to 2 tablespoons mango achar/pickle ((optional, use for real achari flavor))
  • 1 tablespoon coriander leaves ((optional))
  • 1 teaspoon ginger (juliennes)

Method

Make Achari Masala

  1. To a small spice grinder, add coriander seeds, red chilies, cumin, fennel seeds, methi seeds, mustard seeds, turmeric, salt and red chili powder. Make a fine powder.

How to make Achari Chicken

  1. Marinate chicken with 1 tablespoon of the prepared achari masala and half of the chaat masala or amchur. If it is too dry, add a splash of oil. Cover and rest aside until you prepare the rest.
  2. On a medium flame, heat oil in a pan/pot and add kalonji. When they begin to sizzle, add onions and saute on a medium heat, until golden for 8 to 9 mins.
  3. Stir in the ginger garlic paste and saute for a minute, until aromatic. Reduce the flame and stir in the achari masala. Saute for 1 to 2 mins, until aromatic. (If the pan is dry, add a tablespoon of oil.)
  4. Add the tomatoes and saute till the masala becomes thick.
  5. Lower the flame and incorporate the yogurt into the pan. Increase the heat to medium and saute for 5 to 7 mins, until the fats begin to appear on top.
  6. If using chili peppers to stuff, reserve 2 tablespoons of this cooked masala in a small bowl.
  7. Add the marinated chicken to the pan and saute on a medium high heat for 5 to 6 mins. Pour hot water (start with lower amount). Mix well and cook covered for 10 mins.
  8. While the chicken cooks, slit each chili pepper lengthwise, keeping the stalk & the edges intact. Deseed for low heat. Stir in rest of the amchur or chaat masala to the reserved achari onion tomato masala. Taste test to adjust salt. Stuff this into the chili peppers. Heat a tablespoon of oil in a small pan and fry them until blistered, for 4 to 5 mins.
  9. When the chicken is half cooked, add the stuffed chili peppers and push them slightly into the curry. Cover and cook until the chicken is fully cooked through and the chilies wilt/ soften completely. (It takes me 20 mins to cook the bone-in chicken)
  10. Turn off and taste test to adjust salt or add sugar. If you feel the need sprinkle more chaat masala or amchur or mango achar over the achari chicken. Garnish with ginger juliennes.
  11. Sprinkle coriander leaves before serving. Serve achari chicken with basmati rice, parathas, naan or tandoori roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.