Achari Chicken Curry is a delightful Indian dish that combines the robust flavors of pickling spices with tender chicken pieces. This curry is known for its tangy, spicy, and aromatic profile, making it a favorite among those who enjoy bold and intense flavors.
Ingredients
- 1 kg chicken, cut into pieces
- 2 tablespoons mustard oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1/2 cup yogurt, whisked
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds (kalonji)
- 2 tablespoons lemon juice
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Steps
1. Prepare the Spices:
Begin by dry roasting the cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds in a pan over medium heat. Roast until they are fragrant but not burnt. Once roasted, grind these spices into a coarse powder and set aside.
2. Sauté the Aromatics:
In a large pan, heat the mustard oil until it begins to smoke slightly. Reduce the heat and add the chopped onions. Sauté until they turn golden brown. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
3. Cook the Chicken:
Add the chicken pieces to the pan and sauté them until they are lightly browned on all sides. This should take about 5-7 minutes. Ensure the chicken is seared well to lock in the flavors.
4. Add the Tomatoes and Spices:
Pour the tomato puree into the pan and mix well. Cook until the oil starts to separate from the mixture. Add the turmeric powder, red chili powder, and the ground spice mix prepared earlier. Stir everything together to ensure the chicken is well coated with the spices.
5. Incorporate the Yogurt:
Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling. Once the yogurt is fully incorporated, cover the pan and let the curry simmer for 20-25 minutes, or until the chicken is cooked through.
6. Final Touches:
Add the slit green chilies, lemon juice, and salt to taste. Stir well and cook for another 5 minutes. Garnish with freshly chopped coriander leaves before serving.
Tips for Variation
- Vegetarian Option: Substitute chicken with paneer or mixed vegetables for a vegetarian version of this curry.
- Creamy Texture: Add a splash of heavy cream or coconut milk towards the end of cooking for a richer, creamier texture.
- Spicy Twist: Increase the number of green chilies or add a pinch of extra red chili powder for a spicier curry.
- Tangy Punch: Add a tablespoon of mango pickle or a teaspoon of amchur (dried mango powder) for an extra tangy flavor.
- Smoky Flavor: For a smoky touch, use smoked paprika instead of regular red chili powder.
Macros
- Calories: 350 kcal per serving
- Protein: 25g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 3g
Frequently Asked Questions
- Can I use boneless chicken for this recipe?
- Yes, you can use boneless chicken pieces for Achari Chicken Curry. Just adjust the cooking time as boneless pieces tend to cook faster.
- Is there a substitute for mustard oil?
- If you don’t have mustard oil, you can use vegetable oil or ghee. However, mustard oil adds a distinct flavor that complements the achari spices.
- Can I prepare this curry in advance?
- Achari Chicken Curry can be prepared a day in advance. In fact, the flavors deepen and improve when allowed to sit for a few hours or overnight.
- What can I serve with Achari Chicken Curry?
- This curry pairs well with steamed rice, jeera rice, naan, or roti. A side of raita or a fresh salad also complements the dish nicely.
Achari Chicken Curry: A Burst of Tangy and Spicy Flavors
Ingredients
- 1 kg chicken cut into pieces
- 2 tablespoons mustard oil
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- ½ cup yogurt whisked
- 2 green chilies slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds kalonji
- 2 tablespoons lemon juice
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
Instructions
Prepare the Spices:
- Begin by dry roasting the cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds in a pan over medium heat. Roast until they are fragrant but not burnt. Once roasted, grind these spices into a coarse powder and set aside.
Sauté the Aromatics:
- In a large pan, heat the mustard oil until it begins to smoke slightly. Reduce the heat and add the chopped onions. Sauté until they turn golden brown. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Cook the Chicken:
- Add the chicken pieces to the pan and sauté them until they are lightly browned on all sides. This should take about 5-7 minutes. Ensure the chicken is seared well to lock in the flavors.
Add the Tomatoes and Spices:
- Pour the tomato puree into the pan and mix well. Cook until the oil starts to separate from the mixture. Add the turmeric powder, red chili powder, and the ground spice mix prepared earlier. Stir everything together to ensure the chicken is well coated with the spices.
Incorporate the Yogurt:
- Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling. Once the yogurt is fully incorporated, cover the pan and let the curry simmer for 20-25 minutes, or until the chicken is cooked through.
Final Touches:
- Add the slit green chilies, lemon juice, and salt to taste. Stir well and cook for another 5 minutes. Garnish with freshly chopped coriander leaves before serving.