Achari Chicken recipe
Achari Chicken (Achari Curry) is a very scrumptious, spicy, and spicy Asian recipe. Its preparation is generally similar to other chicken curry recipes, with the addition of pickled spices to make it taste more authentic. Achari Murgh is made in India in many states other than North India and Rajasthan. Due to the oil and spices, it can be used for a long time and remains safe. In Uttar Pradesh, achari chicken recipe is mostly made from mustard oil and this makes it more soft and tangy.
Serving idea
You can serve Achari Chicken Curry with plain rice, cumin rice, parathas, roomali roti, or naan.
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Preparation time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Serve 04 members
Difficulty level Medium
Cuisine North Indian recipe
Course Main Course
Ingredients for Achari Curry
Chicken 700 grams skinless chicken pieces (cut into medium-sized pieces)
Cumin 02 tsp
Mustard seeds 01 tsp
Fenugreek seeds 01 tsp
Kalonji (nigella) 1/2 tsp
Fennel Thick 01 tsp
Red chilies 4-5 (dry and whole)
Turmeric Powder 01 tsp
Kashmiri red chili powder 02 tsp
Ginger garlic paste 02 tbsp
Onion 01 big size (finely chopped)
Tomato 02 tbsp (make a puree)
Mustard oil or (other edible oil) 03 tbsp
Curd 150 ml (whip)
Lemon juice 02 tsp
salt to taste
water as required
Coriander leaves For garnish (chopped)
Achari Chicken Curry Recipe
- Put a heavy bottom pan and add mustard oil to heat it, keep the flame medium-high. When the oil becomes hot, add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and fennel seeds and fry them.
- After roasting a little, when the grains start crackling, then add 3-4 whole red chilies, and roast, but keep in mind that it does not burn.
- Now add onion and fry till it becomes light brown transparent. If the ingredient is burning, deglaze it by adding a little water. Let the water dry, now add 2 tbsp ginger garlic paste and fry till the aroma comes.
- Stir it well.
- Add tomato puree and mix, add turmeric powder, Kashmiri red chili powder, and cook for about 2-3 minutes, till the mixture starts leaving the sides of the pan.
- Keep the flame medium and keep stirring, add the chicken pieces to it and make sure that it is well coated in the mixture. In about 6-7 minutes, the chicken pieces get coated well in the gravy.
- Now add water as required and bring the mixture to a boil, after it comes to a boil, lower the flame and close the lid, cook it for about 18-20 minutes. Or cook the chicken until it becomes soft. Stir the mixture a couple of times in between.
- Now add curd according to the above-mentioned quantity and stir well, now cover the lid and cook for about 6-7 minutes, while cooking keeps the flame low.
- After the above time add salt as per taste and lemon juice and mix.
- Your Achari Chicken Curry is ready, garnish it with coriander leaves and serve hot with paratha, naan, roomali roti, or jeera rice.
Suggestions
- This recipe is made from small cut pieces of chicken.
- Do not reduce the amount of water in its curry too much or too little. When the water becomes more, open the lid and cook a little more.
- Keep the curd at dead temperature, otherwise, it will freeze.
Main Ingredients
Chicken, Cumin, Mustard seeds, Fenugreek seeds, Kalonji, Fennel, Red chilies, Turmeric Powder, red chili powder, Ginger garlic paste, Onion, Tomato, Mustard oil, Curd, Lemon juice and Salt.
Main keywords
Chicken recipe, Achari Chicken Curry, Achari Chicken, North Indian recipe, Main Course., Achari Curry recipe.
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