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–+ servings
flavourful Achari chicken curry in a bowl

Quick & Easy Achari Chicken

An authentic Pakistani Achari Chicken curry, flavourful and mildly spicy curry made from spices that are used in traditional pickle.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Pakistani
Servings 6 Serves
Calories 501 kcal

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.

Nutrition

Serving: 610gCalories: 501kcalCarbohydrates: 45.49gProtein: 37.24gFat: 21.41gSaturated Fat: 4.61gPolyunsaturated Fat: 8.17gMonounsaturated Fat: 6.7gCholesterol: 83mgSodium: 1348mgFiber: 9.4gSugar: 22.44gVitamin A: 2448IUVitamin C: 61.3mgIron: 11.21mg
Keyword chicken curry, chicken recipes, curry
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