How to Make Spicy and Tangy Achari Chicken

Achari Chicken is a bold and flavorful dish inspired by the tangy and spicy flavors of traditional Pakistani pickles (achar). This dish is packed with aromatic spices like fennel, nigella seeds, and mustard seeds, giving it a unique and mouthwatering taste. The balance of heat and tanginess makes Achari Chicken an irresistible choice for spice lovers.

Perfectly cooked with tomatoes, yogurt, and pickling spices, this dish pairs beautifully with naan or roti. Whether you’re preparing it for a special occasion or a casual meal, this recipe guarantees an authentic and delicious experience.

Achari Chicken is a perfect blend of spice and tanginess, making it one of the most flavorful Pakistani dishes. The roasted spices add a deep aroma, while the mustard oil enhances the overall taste. Pair it with fresh chapati or garlic naan for a delicious experience!

Ingredients You’ll Need

For the Chicken:

500g chicken (bone-in or boneless)

½ cup yogurt

1 tbsp ginger-garlic paste

1 tsp red chili powder

½ tsp turmeric powder

1 tsp coriander powder

½ tsp cumin powder

Salt to taste

For the Achari Masala:

1 tbsp mustard seeds

1 tsp nigella seeds (kalonji)

1 tsp fennel seeds (saunf)

1 tbsp fenugreek seeds (methi dana)

1 tbsp mustard oil

2 tbsp lemon juice

2 medium tomatoes (chopped)

2 green chilies (sliced)

Step-by-Step Instructions

Marinate the Chicken

• Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, and salt. Let it marinate for at least 30 minutes.

Prepare the Achari Masala

• Dry roast mustard seeds, nigella seeds, fennel seeds, and fenugreek seeds in a pan. Grind them into a coarse powder.

Cook the Chicken

• Heat mustard oil in a pan. Add chopped tomatoes and cook until they soften.
• Add the marinated chicken and cook for 10-12 minutes.
• Sprinkle the prepared achari masala and mix well.

Final Touch

• Add lemon juice and sliced green chilies. Let the dish simmer for another 5 minutes.

Serve & Enjoy

• Garnish with fresh coriander and serve hot with naan or paratha.

Author: md_ferdous