Achari Chicken

Achar is the Hindi word for pickle, and Achari Chicken is a preparation of chicken in pickling spices. The flavor differentiators for the traditional recipe include Mustard Oil, Fenugreek Seeds and Nigella Seeds. Mustard Oil has a pungent taste, Fenugreek Seeds are bitter, and Nigella Seeds have an onion-like pungency and are slightly bitter.

A Note on the use of Mustard Oil for Cooking

In this recipe, Mustard Oil is substituted with any other cooking oil such as vegetable oil.  Although Mustard Oil is consumed extensively in Indian cuisine, and many other cuisines for cooking dishes and as an ingredient in marinades, it has not been approved by the US Food and Drug Administration for consumption because of some health concerns. This is the reason that Mustard Oil purchased at an ethnic grocery store is labeled “For external use only.”

The Recipe

This is a very simple recipe and follows the basic pattern – toast the whole spices in oil, lightly brown the Onions, cook the Tomatoes, add the powdered spices and then add the protein and cook it. This dish can be made dry, with just the onion-tomato base and the spices or in a sauce, as is the case with this recipe. Traditionally, yogurt is used to make the variation with a sauce, but I used Coconut Milk, taking inspiration from the delicious flavors and balance that it adds to Thai curries.

Enjoy Achari Chicken with steamed Basmati rice.

Preparation time: 10 minutes.
Cooking time: 30 minutes
Servings: 4

About Nutrition Facts

Ingredients

2 tbsp Cooking Oil
1.5 pounds Chicken Breast (cubed)
1 cup Onion (thinly sliced)
1/2 cup Tomatoes (crushed or grated)
3/4 cup Coconut Milk
1 tbsp Ginger-Garlic Paste
1-2 Green Chillies (chopped)

1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1/2 tsp Nigella Seeds
8-10 Fenugreek Seeds
1/2 tsp Fennel Seeds
1 tsp Dried Fenugreek Leaves

1/4 tsp Asafetida
1 tsp Coriander Powder
1/4 tsp Turmeric
1/2 tsp Red Chili Powder or Paprika
3/4 tsp Salt (to taste)

Preparation

Slice the onions, crush/grate the tomatoes and cut the Chicken breast into cubes.

Cooking Achari Chicken

1. Heat the Oil in a thick-bottomed pan on medium-low heat and add Cumin Seeds, Mustard Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds and Asafetida.

2. When the seeds start to sizzle, add the Ginger-Garlic paste and Green Chilies and cook until the Ginger-Garlic turns brown; about 1 minute.

3. Add the sliced Onions and raise the heat to medium. Cook the Onions until they turn light brown; about 6-8 minutes.

4. Add the Tomatoes and continue cooking until the tomatoes are cooked and the oil starts to separate out; about 8-10 minutes.

5. Add the Coriander Powder, Turmeric Powder, Kashmiri Red Chili Powder and Salt and cook for a minute. NOTE: The spices and Salt can also be added at the same time as the Tomatoes.

6. Add the Chicken pieces and continue frying on medium until the chicken pieces are fully cooked; about 10-12 minutes.

6. Add the Coconut Milk and mix well. Simmer for a few minutes and Achari Chicken is ready.

Enjoy with steamy Basmati Rice.

Curry on!

Achari Chicken

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Achar is the Hindi word for pickle, and Achari Chicken is a preparation of chicken in pickling spices. The flavor differentiators for the traditional recipe include Mustard Oil, Fenugreek Seeds and Nigella Seeds. Mustard Oil has a pungent taste, Fenugreek Seeds are bitter, and Nigella Seeds have an onion-like pungency and are slightly bitter. In this recipe, Mustard Oil is substituted with any other cooking oil such as vegetable oil. Although Mustard Oil is consumed extensively in Indian cuisine, and many other cuisines for cooking dishes and as an ingredient in marinades, it has not been approved by the US Food and Drug Administration for consumption because of some health concerns. This is a very simple recipe and follows the basic pattern – toast the whole spices in oil, lightly brown the Onions, cook the Tomatoes, add the powdered spices and then add the protein and cook it. This dish can be made dry, with just the onion-tomato base and the spices or in a sauce, as is the case with this recipe. Traditionally, yogurt is used to make the variation with a sauce, but I used Coconut Milk, taking inspiration from the delicious flavors and balance that it adds to Thai curries. Enjoy Achari Chicken with steamed Basmati rice.

Author: PureCurry.com

Recipe type: Entree

Cuisine: Indian

Serves: 4

Ingredients

• 2 tbsp Cooking Oil
• 1.5 pounds Chicken Breast (cubed)
• 1 cup Onion (thinly sliced)
• ½ cup Tomatoes (crushed or grated)
• ¾ cup Coconut Milk
• 1 tbsp Ginger-Garlic Paste
• 1-2 Green Chillies (chopped)
• ½ tsp Cumin Seeds
• ½ tsp Mustard Seeds
• ½ tsp Nigella Seeds
• 8-10 Fenugreek Seeds
• ½ tsp Fennel Seeds
• 1 tsp Dried Fenugreek Leaves
• ¼ tsp Asafetida
• 1 tsp Coriander Powder
• ¼ tsp Turmeric
• ½ tsp Red Chili Powder or Paprika
• ¾ tsp Salt (to taste)

Instructions

1. Heat the Oil in a thick-bottomed pan on medium-low heat and add Cumin Seeds, Mustard Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds and Asafetida.
2. When the seeds start to sizzle, add the Ginger-Garlic paste and Green Chilies and cook until the Ginger-Garlic turns brown; about 1 minute.
3. Add the sliced Onions and raise the heat to medium. Cook the Onions until they turn light brown; about 6-8 minutes.
4. Add the Tomatoes and continue cooking until the tomatoes are cooked and the oil starts to separate out; about 8-10 minutes.
5. Add the Coriander Powder, Turmeric Powder, Kashmiri Red Chili Powder and Salt and cook for a minute. NOTE: The spices and Salt can also be added at the same time as the Tomatoes.
6. Add the Chicken pieces and continue frying on medium until the chicken pieces are fully cooked; about 10-12 minutes.
7. Add the Coconut Milk and mix well. Simmer for a few minutes and Achari Chicken is ready.

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