Achari Chicken Recipe

Achari chicken borrows the bold spices of South Asian pickle: mustard, fenugreek, nigella and fennel, all folded into a tangy yoghurt curry. It is punchy, aromatic and wonderfully different from an everyday chicken curry. Serve it with naan and watch it disappear.

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Servings

4 servings

Calories

450

Ingredients

• 750 g chicken, bone-in pieces
• 200 g yoghurt, whisked
• 1 onion, finely sliced
• 2 tomatoes, chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon nigella seeds
• 1 teaspoon fennel seeds
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 2 tablespoons oil
• Salt, to taste
• Chopped coriander and green chillies, to serve

Instructions

1. Dry-roast the mustard, fenugreek, nigella and fennel seeds for 1 minute, then grind coarsely.
2. Heat the oil and fry the onion until deep golden.
3. Add the ginger-garlic paste and tomatoes; cook until the oil separates.
4. Stir in the ground pickle spices, chilli and turmeric.
5. Add the chicken and brown for 5 minutes, then stir in the yoghurt.
6. Cover and simmer for 25 minutes until the chicken is tender; garnish and serve.

Pro tips

• Roast the pickle spices gently; burnt fenugreek turns bitter.
• Brown the onion well for a deep, rich gravy.
• Stir the yoghurt in off the heat first, then return to a low simmer.
• Rest the curry for 10 minutes before serving; the flavours settle beautifully.

Frequently asked questions