Aromatic and flavoursome chicken curry cooked in spices, yoghurt and tomatoes. A step by step achari chicken recipe to create a fuss free one pot chicken curry.
This Pakistani-style Achari Chicken is made from scratch using homemade achar (pickle) masala. It’s rich, aromatic, and mildly spiced with a subtle tang from yogurt and tomatoes. This quick and easy Achari Chicken recipe is perfect for busy weeknights — a flavorful one-pot curry that comes together in under an hour.
What is Achar ?
Achar is the Urdu and Hindi word for pickle. In Punjabi and North Indian cuisine, achar refers to a variety of pickles made using aromatic spices such as fenugreek seeds, mustard seeds, nigella seeds (kalonji), and fennel. These spices give the pickle its deep, earthy flavor and bold aroma — the same signature taste that defines Achari-style dishes like Achari Chicken.
About Achari Chicken
Achari Chicken is a flavorful curry made using the same aromatic spices found in traditional Indian and Pakistani pickles — like mustard seeds, fenugreek, and nigella seeds. These spices give the dish its signature tangy, earthy flavor, setting it apart from regular chicken curries.
While this recipe is made with chicken, the traditional version often uses red meat. If you prefer that, be sure to check out my Achar Gosht recipe — a rich and spicy pickle-style curry made with tender meat. But trust me, this Achari Chicken is just as delicious!
INGREDIENTS FOR ACHARI CHICKEN
- Chicken– Use skinless chicken with bone, cut into small curry pieces.
- Onions/ Ginger & Garlic – Large onion chopped and try to use fresh garlic and ginger as it enhances the flavour of the curry.
- Tomato puree – Blitz the fresh tomatoes in blender/food processor. You can also used canned pureed tomatoes.
- Green Chillies – Whole green chillies are added to the curry that give a beautiful aroma. You don’t have to eat the chillies if you are not a chilli lover.
- Yoghurt – use plain yoghurt preferably Greek Yoghurt.
- Spices – I divide spices into 2 groups. Firstly it’s the regular spices like chilli powder, coriander powder, turmeric powder and cumin seeds. Then there are spices that gives Pickle(Achari) Flavour. These are Fenugreek seeds (Meethi Dana), mustard seeds (Rai), nigella seeds (kalonji) and fennel seeds (sanuf).
- Oil – if you want traditional taste use mustard oil but otherwise any vegetable oil or olive oil works fine too.
Steps to make Quick & Easy Achari Chicken
- Temper the Spices – Heat oil in a pan over medium heat. Add the whole pickle spices — fenugreek seeds, mustard seeds, nigella seeds, and fennel seeds — and sauté for about 1 minute until aromatic. Make sure the oil isn’t too hot, or the seeds may burn and turn bitter.
- Prepare The Base – Add finely chopped onions and cook until they turn soft and golden around the edges. Then add freshly prepared ginger garlic paste and the chicken pieces. Fry for 4–5 minutes until the chicken starts to change color.
- Add yoghurt and Spices –Add the ground spices — turmeric, red chilli powder, coriander powder, cumin seeds — and stir well. Then add the plain yogurt and cook on medium heat until the oil starts to separate from the masala.
- Add Tomatoes and Simmer – Blitz fresh tomatoes into a smooth puree using a blender or food processor. Add the tomato puree to the curry and cook on high heat for 5–6 minutes until the excess water evaporates.
- Cook the Chicken – Once the curry thickens slightly, cover the pan and cook on low heat for about 15–20 minutes, or until the chicken is tender and fully cooked.
- Add Green Chillies – When the chicken is done, add whole green chillies on top. Cover the pan again and let it simmer for 5 minutes — this helps the curry absorb the fresh aroma and heat of the chillies without making it overwhelmingly spicy.
- Garnish and Serve – Finish by garnishing with freshly chopped coriander (cilantro) and thinly sliced julienned ginger.
Watch How to Make Quick & Easy Achari Chicken
Tips For Perfect Achari Chicken
- Don’t reduce the oil – Oil plays a key role in frying the chicken and balancing the texture and appearance of the curry. Cutting back too much can result in a dry or flat-tasting Achari Chicken.
- Measure the pickle spices carefully – Spices like fenugreek, mustard seeds, and nigella have strong, distinct flavors. Using too much can overpower the curry and create a bitter aftertaste. Stick to the recommended quantities for a balanced Achari flavor.
- Avoid browning the onions too much – Sauté the onions until just soft and translucent — not deep brown. Overcooking the onions can darken the curry and change its flavor.
- Use room-temperature yogurt – Cold yogurt added to hot curry can curdle and form lumps. Let the yogurt sit out for a bit before adding, and stir well once it’s in to keep the sauce smooth.
- Add whole green chillies for aroma – Adding whole green chillies infuses the curry with a beautiful aroma without making it too spicy. They enhance flavor without overpowering the dish.
- Let it rest before serving – Like many spice-based curries, Achari Chicken actually tastes better after resting. Letting it sit for a couple of hours (or even overnight) allows the flavors to deepen and meld beautifully.
How to Serve Achari Chicken
Achar gosht is best served with naan or roti. he rich, tangy curry is perfect for scooping with freshly made flatbreads. Try out Easy Naan (Flat Bread) to go along with this delicious curry.
If you prefer rice, Pea Pulao or even plain teamed rice make excellent choices. The mild flavors of the rice balance out the bold, pickle-spice notes of the curry.
Other Chicken Recipes to Try
Do try this recipe and let me know how it turned out in the comments below! I’d love to hear your feedback.
Quick & Easy Achari Chicken
Ingredients
- 800 g Chicken with Bone (Skinless)
- 2 Medium Onions Chopped
- 3 Large Tomatoes Pureed or Canned puree See Notes
- ½ cup Yoghurt See Notes
- 5-6 Garlic Cloves
- 2 inch Piece Fresh Ginger
- ¼ cup Cooking Oil See Notes
- 3-4 Whole Green Chillies
- Coriander/Cilantro and Ginger (Julienned) for Garnish
Spices
- 1 tsp Fennel Seeds
- 1 tsp Nigella Seeds
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 1½ tsp Red Chilli Powder
- 1½ tsp Salt Adjust to taste
- ½ tsp Turmeric
- ½ tsp Chilli Flakes Optional
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
Instructions
- In a pot heat the cooking oil until medium hot. Temper fennel, nigella seeds, fenugreek seeds, cumin seeds and mustard seeds for a minute.
- Add onions and sauté them. Add ginger garlic paste along with chicken. Fry for atleast 5-7 minutes until the chicken changes its color.
- Add the remaining spices and fry the chicken for another 5 minutes on medium low heat.
- Whisk the yoghurt and add it to the curry. Cook on medium high flame until oil starts to separate. Puree the tomatoes in a food processor and add them in. Continue to cook on high heat until excess water from tomatoes evaporates. If you are using canned tomato puree it will be quicker.
- Add ¼ cup of water. Cover the pot and simmer for 15 minutes. Add whole green chillies . Cover and simmer for another 5 minutes.
- Sprinkle some garam masala. Garnish with coriander and ginger.
Video
Notes
- Use canned crushed tomatoes. You can add around half a can.
- Use Greek yoghurt or pot set yoghurt. Make sure the yoghurt is at room temperature. If you add cold yoghurt straight from the fridge it curdles.
- If you want traditional taste use mustard oil but otherwise any vegetable oil or olive oil works fine too.
Such a great recipe. Loved it, the taste spice level and Achari flavour is on the spot. I will be making this regularly