Achari Chicken

I pushed publish too early this week! Sorry about that. Here is the actual recipe ♥️
Achaar, i.e. pickle – no not the green pickled cucumbers commonly eaten with sandwiches – I mean the Indian style of pickling vegetables and fruits that uses varied combinations of spices and oil, is ubiquitous across India. Just as all foods have local and regional links, there are some achaars that are repeatedly paired with certain foods. The most Punjabi and North Indian of combinations is Aam ka Achaar (mango pickle) with paranthas – plain or stuffed. 

Achari Chicken’s Inspiration – an achar masala, of course!  

Now, Aam ka Achaar can be of many kinds from intensely spicy and red to a sweet and savory chutney like preparation. My favourite amongst these is a savory Aam ka Achaar made with unripe mangoes cut into bite size cubes along with the tender pit and soaked in a mixture of oil (typically mustard oil) and variety of spices along with generous quantities of salt and chilli powder. Growing up we would always refer to this kind of pickle as ‘khade masale wala achar’, literally, pickle with whole spices. I remember that the best kind was always homemade since finding it in stores was always tough.

Finding flavours of home, abroad

So, when I moved to the U.S. I had very low expectations of finding this specific mango pickle. But, to my amazement and relief, I was proven wrong very quickly. I found a mango pickle that mimicked our homemade pickle to the T. This one is manufactured by a brand called Shan that is situated in the Sindh province of Pakistan, not too far from Indian Punjab. Ever since, this has been my go to mango pickle.

So what is this mix of spices that’s got me raving?

It’s a mix of seeds that by themselves are very different in flavour but in a medley, balance each other perfectly.

1. Cumin seeds, Jeera in Hindi is an essential part of most tadkas. It has a warm, nutty flavour and aroma.
2. Coriander seeds, Dhaniya in Hindi is the seed of the coriander aka cilantro plant with a warm and nutty flavour with a hint of citrus.
3. Fenugreek seeds, known as Methi in Hindi – same as the herb, are bitter and tangy in flavour much like the leaves of the plant.
4.  Nigella seeds, known as Kalonji in Hindi, are milder than the seeds listed above. It’s flavour profile is very close to sesame seeds with a mild peppery taste and bold nutty finish.
5. Fennel seeds, Saunf in Hindi, are commonly used as a mouth freshener – that’s a hint about their sweetness. Fennel seeds are very close to anise in their subtle licorice like taste and fragrance that arises from the presence of certain essential oils.

So these five seeds are the key ingredients of my achari masala. Each person and recipe will modify and use a different set of seeds. Notice how there are sweet, tangy, citrusy, nutty and bitter flavours in this mix. This balance gives it a complex taste that activates all the sensory areas of the tongue. Once you’ve had something achari, you will remember it.

Without further delay, let me share the recipe.

Preparation Time ~ 1 hour.
Inactive prep: 15 minutes, Active cooking: 45 minutes.
Serves: 2 – 3 persons.

Ingredients for Achari Chicken:

2  lbs ~ 1 kg Chicken Thighs (preferably boneless).
Achari Spices:
1 tsp Cumin seeds,
1 tsp Coriander seeds,
1 tsp Fenugreek seeds,
1 tsp Nigella seeds,
1 tsp Fennel seeds,
5-6 Cloves,
3-4 Green cardamom,
4-5 Whole red chillies.
For the tadka and gravy:
1-2 tbsp oil,
2-4 Garlic cloves – crushed and chopped,
1 inch piece of Ginger – finely chopped,
1 Medium Onion – chopped,
2 tbsp Tomato Paste (or puree of 2 tomatoes),
1/2 tsp Turmeric powder,
1/2 tsp Coriander powder,
1/2 tsp Red Chilli powder (Optional),
Salt and pepper to taste.
Water as needed.

Process: 

First, get all ingredients together i.e. spices, garlic, ginger, onion, tomato paste/puree and chicken. Next, clean and chop garlic, ginger and onions. I used tomato paste in this recipe. You could also use fresh tomatoes. You’ll need at least two good-sized tomatoes, pureed and cooked down until they form a thick sauce that leaves the sides of the vessel.

Prepare the chicken:

If you are using skin-on chicken thighs, clean them and pat them dry before cooking. I prefer taking the skin off. Also cut the chicken into smaller pieces as per your liking.

Always begin with tadka:

Put a deep pot, or kadhai on the stove and heat it on medium high. To this add oil followed by all the dry ingredients except fenugreek seeds. Keep them for last. Over cooking fenugreek seeds can make them extremely bitter.  Once the spices are aromatic, add garlic, ginger and onions. Saute onions until translucent.
Add tomato paste and cook, stirring until it thickens and changes color from bright red to a deeper blood-red, almost maroon. To avoid the tomato from burning, reduce heat to medium and add water if needed. When this tadka is almost done – i.e. the puree is thick and oil can be seen on the edges – add dry spices – turmeric, a small amount of coriander powder and salt and pepper. Add more red chilli powder if you like it spicy. Otherwise, the whole red chillies are enough.

After the tadka, it’s on to the chicken. Transfer all the chicken to the kadhai and mix well to coat it with all the masala. Then cook each side for approximately 2-3 minutes on medium high heat.

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Finally, add enough water to just about cover all the pieces. You do not need to drown them, instead water should rise high enough to be at level with chicken.

Time and patience – the secrets of good food!

Cover and cook on medium low heat until much of the water has evaporated and the gravy has thickened – about 15-20 minutes. Stir once or twice to make sure nothing is burning or sticking to the base of the vessel. Use a fork to check chicken for doneness. Typically, when cooked for so long chicken will be well done. If you have a meat thermometer use that. Once chicken has been exposed to temperatures above 75 degrees Celsius on high heat, it is safe to eat. For instance, the first saute could take the chicken up to 75 degree Celsius and then it could cook at a lower temperature.

Achari chicken is ready to eat!

Transfer to a serving bowl and enjoy with fresh naan, roti or rice.
Share your experience of cooking and eating Achari Chicken with us in the comments below.