Meal Prep · Indian
Achari Chicken
A tangy and aromatic Indian chicken curry infused with a blend of pickling spices.
Ingredients
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Step-by-step- In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- For the achari spice blend, lightly dry roast fennel, cumin, mustard, fenugreek, and nigella seeds in a small pan over low heat until fragrant (about 1-2 minutes). Let cool and coarsely crush them in a mortar and pestle or spice grinder. Do not powder them completely.
- Heat mustard oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the crushed achari spice blend and asafoetida. Sauté for 30 seconds until fragrant.
- Add the chopped onions and cook until golden brown, about 8-10 minutes. Add the green chilies (if using) and sauté for another minute.
- Stir in the tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
- Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring frequently, until the chicken is seared and changes color.
- Reduce heat to low, cover the pan, and let the chicken cook in its own juices for 15-20 minutes, or until tender. Stir occasionally to prevent sticking.
- Once the chicken is cooked through, stir in the white vinegar or lemon juice. Cook for another 2-3 minutes.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Achari Chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
For longer storage, transfer cooled chicken to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed, until piping hot. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For an authentic flavor, don’t skip the mustard oil, though any neutral oil can be used. Heating mustard oil until it just begins to smoke then letting it cool slightly removes its pungent edge.
- Adjust the quantity of red chili powder and green chilies according to your spice preference. For a milder curry, omit green chilies.
- To enhance the pickling flavor, you can add a small amount of pickle masala (store-bought or homemade) along with the chicken.
