Name: Chicken Achari
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: 1 kg boned chicken; 2 tbsp garlic paste; 2 tbsp ginger paste; 1 tbsp salt; 1 tbsp crushed black peppercorns; 1 tsp red chili flakes; 1 tbsp chat masala; 1 tbsp mustard seeds; 1 tbsp fenugreek seeds; 1 tbsp Kashmiri red chili powder; 1 tbsp fennel seeds; 1 tbsp crushed coriander seeds; 2 tbsp dhania jeera; 1 tbsp nigella seeds; 1 tbsp green chili paste; 0.25 cup cooking oil; 4 heaping tbsp tomato puree; 3 heapingtbsp full-fat yogurt; 6 bullet green chilies; 1 tsp fennel seeds; 1 tsp nigella seeds; 0.5 tsp shah jeera; 1 tsp mango powder; 1 tsp chat masala; 2 tbsp yogurt

Chicken Achari

Servings: 8 Total Time: 45 mins Difficulty: Beginner

Why this recipe works

Pickling spices. Mustard, fenugreek, fennel and nigella seeds give achari its sharp, tangy character.

No onions. Tomato purée and yoghurt make the gravy instead, so it’s quick and still rich.

Stuffed green chillies. Filled with mango powder, chaat masala and seeds, they steam on the curry and add a zesty kick.

Tips for the best chicken achari

Marinate longer if you can. A few minutes works, but overnight gives a deeper flavour.

Keep stirring while searing. The seeds burn quickly, so keep the chicken moving for the first 3 minutes.

Add the yoghurt on low heat. Turn the heat down and stir gently so it doesn’t curdle.

Less heat? Remove the seeds from the chillies before stuffing them.

Fold gently. Mix the stuffed chillies in carefully so the filling stays inside.

Chicken Achari FAQs

What is achari curry?

Achari means pickle-style, from achar, the word for pickle in Hindi and Urdu. An achari curry is cooked with pickling spices like mustard, fenugreek, fennel and nigella seeds, which make it tangy and bold. Our achari guide explains what each seed does.

Does chicken achari have onions?

Not this one. The gravy is made with tomato purée and yoghurt, which makes it quick and good for anyone avoiding onions.

Is chicken achari spicy?

It has a good kick from green chilli paste, chilli flakes and the stuffed green chillies. Remove the chilli seeds before stuffing to make it milder.

What is mango powder?

Also called amchur, it is dried green mango ground into a powder. It adds a sour, fruity tang and is sold in South Asian shops.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Chicken Achari

This Chicken Achari curry is a zesty, tangy, and incredibly flavour-packed dish. Despite using no onions, it delivers a rich, velvety gravy and a unique punch from pickling spices, making it a must-try.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 40 mins Total Time 45 mins Difficulty: Beginner Servings: 8 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken:

In a large bowl, combine chicken with garlic paste, ginger paste, salt, black pepper, red chili flakes, chat masala, mustard seeds, fenugreek seeds, Kashmiri red chili powder, fennel seeds, coriander seeds, dhania jeera, nigella seeds, and green chili paste. Mix well to coat each piece. Marinate for a few minutes or overnight for deeper flavour.

Cook the Chicken:

Heat oil in a large pan over medium flame. Add the marinated chicken and fry for about 3 minutes to get a nice sear and release the spices. Keep stirring to avoid burning the spices.

Add Tomato Puree:

Add 4 heaping tablespoons of tomato puree to the chicken and mix well. The colour will change to a bold red. Cook for 2 minutes to allow the tomato to meld with the spices.

Incorporate Yogurt:

Reduce the heat and add 3 heaping tablespoons of full-fat yogurt. Stir gently to avoid curdling, ensuring the yogurt blends into the curry, thickening the gravy. Cover and cook for 8 minutes on medium heat.

Prepare Stuffed Bullet Green Chilies:

In a small bowl, mix fennel seeds, nigella seeds, shah jeera, mango powder, chat masala, and yogurt to form the stuffing. Slit 6 bullet green chilies and stuff them with the spice mixture. Remove the seeds if you prefer less heat.

Cook the Stuffed Chilies:

Gently place the stuffed chilies on top of the chicken curry. Cover and cook for 8 minutes to steam the chilies and infuse the curry with their zesty flavours.

Final Cooking:

After 8 minutes, carefully mix the chilies into the curry, being gentle to keep the stuffing intact. Cover and cook for another 8 minutes.

Thicken the Gravy:

Remove the lid and cook for an additional 5 minutes uncovered to evaporate excess water, leaving you with a thick and rich gravy.

Serve and Enjoy:

Your Chicken Achari curry is now ready! The thick, tangy, and spicy gravy is packed with flavour. Serve with naan, rice, or paratha for a complete meal.