CHICKEN ACHARI | ACHARI CHICKEN CURRY | ACHARI MURGH | ACHARI CHICKEN RECIPE

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein and less fat.

pickle spices

🥗Healthier: homemade spice blend

💰Cheaper: mixed spices

Homemade blends can reduce preservatives.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a similar flavor profile.

Dry roast the spices for the masala powder on low heat for 3 minutes, then grind to a powder.

Marinate the chicken pieces with salt, turmeric powder, ginger garlic paste, and the roasted masala powder. Mix and set aside for 60 minutes.

Chop the onions, tomatoes, green chillies, and cut the ginger into juliennes.

Heat refined oil in a kadhai or pan, add mustard seeds and when they splutter, add green chillies. Stir and add chopped onions; fry on medium heat for 8 minutes until slightly brown.

Add chopped tomatoes, cook on medium heat for 2 minutes, then add 1/4 tsp salt. Continue cooking for another 5 minutes until tomatoes are soft and oil separates.

Add the marinated chicken, mix well, and fry on medium heat for 5 minutes.

Add kashmiri chilli powder, mix well, and fry on medium heat for 3 minutes. Reduce heat to low and continue frying for another 2 minutes until oil separates.

Add 150 ml water, mix, cover, and cook on low heat for 15 minutes.

Remove lid, mix in ginger juliennes, and simmer for around 2 minutes until oil separates.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens